Recipe of Macallan 12 1.75L

Beef Or Moose Jerky

This complex combination of casks delivers a smooth whisky with notes of dried fruit, honey and subtle spice.

Recipe Summary Beef Or Moose Jerky

A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.

Ingredients | Macallan 12 1.75L

3 pounds rump roast

3 cups soy sauce

3 cups packed brown sugar

4 fluid ounces hickory-flavored liquid smoke

Directions

Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.

In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.

Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.

Info | Macallan 12 1.75L

prep: 1 hr cook: 12 hrs total: 13 hrs Servings: 6 Yield: 6 to 8 servings

TAG : Beef Or Moose Jerky

Appetizers and Snacks, Meat and Poultry, Jerky Recipes,