A top-of-the-line beef or moose jerky recipe that's ready in just 12 hours. Sliced rump roast is marinated in soy sauce brown sugar and liquid smoke then dried in a dehydrator.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Simple Living Alaska | 2022-05-06 19:48:01 |  457,772 Views |
Alaskan Moose Jerky & Pemmican | Preserving Meat by Smoking
3 cups brown sugar
4 fluid ounces hickory-flavored liquid smoke
Slice the roast into slices about 1/4 inch thick. (Note: you can have this done at the grocery store or butcher). Trim all the fat from the edges. Cut the slices into pencil-like strips about 1/4 inch wide and about 4 inches long.
