1/4 c Water
1/4 c Cayenne pepper
1 c Soy sauce (Kikkoman)
3 lb Rump roast; (approximate)
4 oz Liquid smoke; mesquite or
- hickory
Go to the butcher and have them slice a 3 lb rump roast
into slices as thin as bacon (It sometimes takes a while
to convince them that you really want it as thin as bacon)
put soy sauce and mesquite smoke in a gallon size ziplock
bag. if the smoke came in a 4 oz bottle, use the water to
rinse the bottle, pour water into bag. Add pepper.
Close bag and let sit for a couple of hours. Trim all fat
from the beef. Add beef to the mixture. Let sit for 5 or
10 minutes (I've not had any trouble if left overnight)
Remove meat from bag one or two at a time, and lay on
trays from dehydrator (I've never made it without a
dehydrator). Put trays in dehydrator, opening vents to
about half.
