Quote:
Originally Posted by smack
excellent. i have been toying around with trying to build my own smoker. i think i am gonna have to dry it sometime soon and make some jerky.
|
Trim all fat (that is what will make it go rancid)
Have butcher cut up a rump roast to about 1/4th inch thickness, cut across grain unless you like real chewy type.
I use soy, brown sugar, cracked black pepper, garlic powder, and if not in smoker (liquid smoke).