Ingredients
5 pounds of beef “Rump” roast or bottom round roast
1 cup of Moore’s Marinade
NEEDED: 1 dehydrator
Directions
1. Using a sharp knife, trim all fat from roast. Then, cut the roast into thin slices. (NOTE: Slices can be different shapes and sizes.)
2. Place the sliced beef in a bowl, then pour one cup of Moore’s Marinade on the beef.
3. Now, using your hands, mix the marinade into the slices of beef. Continue this process until the marinade is absorbed in all of the slices. (NOTE: It is not important to allow the beef to marinade. You can begin step four immediately after you mix in the marinade.)
4. Lay the sliced beef, side by side, on a dehydrator rack until the rack is filled. Then, fill a second rack and continue to repeat this step until all of the beef is used up, or, until you use up all of the dehydrator racks.
5. Place racks on the dehydrator and cover, then, start the dehydrator.
6. Approximately Six hours later turn off the dehydrator and remove your beef jerky. (NOTE: If some beef is still a little moist, transfer these to one empty rack and place on dehydrator for ½ hour or longer.)
7. You can speed up the dehydrating process by rotating the racks every 45 minutes. The rotation is simple, the bottom rack goes to the top.
