Ingredients:
- 1 chopped onion
- 1/3 cup of Worcestershire
- 5 teaspoons of ground black pepper
- 5 teaspoons of salt
Directions:
- Slice meat into 1/4″ thick strips.
- Combine all ingredients together.
- Marinade strips for 12-24 hrs, covered up in your fridge.
- Dry in the oven at at 125 to 135 degrees for 6 – 10 hours, remembering to leave the open door open a bit to release moisture. Enjoy!
Ingredients:
- 1 chopped onion
- 1/3 cup of Worcestershire
- 5 teaspoons of ground black pepper
- 5 teaspoons of salt
Directions:
- Slice meat into 1/4″ thick strips.
- Combine all ingredients together.
- Marinade strips for 12-24 hrs, covered up in your fridge.
- Dry in the oven at at 125 to 135 degrees for 6 – 10 hours, remembering to leave the open door open a bit to release moisture. Enjoy!
Ingredients:
- 4 teaspoons of salt
- 1 teaspoons of pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 3 drops liquid smoke
- 1/2 cup of water
- Texas BBQ Rub
- 2 pounds of beef (or any meat type)
Directions:
- Freeze meat for 30 minutes but no more than that and slice into 1/8″ thick strips.
- Combine ingredients sprinkling on a good helping of Texas BBQ Rub, marinate strips of meat, cover and refrigerate over night.
- Take out and wipe excess marinade off.
- Let’s go ahead and use a smoker for this recipe. Have your wood chips bought ahead of time and set your smoker to the lowest temp. or around 200 keeping in mind you want to dry the meat, not cook it. You can either lay out your strips over the racks or stick toothpicks through one end and hang them, just depends on what type of smoker you have. Go ahead and smoke your meat for about 3-9 hours, checking periodically. You may want to cut that time short if you’re satisfied with your meat or have your temperature set higher, or you may want to dehydrate your strips a little longer than that, it’s your preference! Enjoy!
Ingredients:
- 5 teaspoons of ground black pepper
- 5 teaspoons of salt
- 1/4 cup of brown sugar
- 1 cup of red wine vinegar
- 1 1/2 cup of soy sauce
Directions:
- Cut meat into 1/8″ thick strips.
- Mix ingredients to make your marinade and let marinade in the fridge, covered, over night or to your own preference.
- Set oven at 120 to 130 degrees for 7 to 9 hours, or to preference, leaving oven door ajar just a little bit for ventilation. Enjoy!
Ingredients:
- 3 pounds of Rump Roast
- Liquid Smoke
- A-1 Steak Sauce
- 2 quarts of Water
- 1 cup of Vinegar
- 2 cups of Salt
- 2 tablespoons of Pepper
Directions:
- Slice roast as thin as possible removing all fat.
- Boil about 6 minutes and roll out moisture.
- Put on a cookie sheet in the oven on the lowest temp. (200) for about an hour or 2, check periodically. Prop open oven door for ventilation.
- Coat meat with A-1 and Liquid Smoke and enjoy!
Ingredients:
- 3 pounds of Rump Roast
- Liquid Smoke
- A-1 Steak Sauce
- 2 quarts of Water
- 1 cup of Vinegar
- 2 cups of Salt
- 2 tablespoons of Pepper
Directions:
- Slice roast as thin as possible removing all fat.
- Boil about 6 minutes and roll out moisture.
- Put on a cookie sheet in the oven on the lowest temp. (200) for about an hour or 2, check periodically. Prop open oven door for ventilation.
- Coat meat with A-1 and Liquid Smoke and enjoy!
Ingredients:
- 1/4 c. of Cayenne pepper
- 1/4 c. of Water
- 1 c. of Soy sauce
- 4 oz. of Mesquite smoke
- 2-3 lb. of rump roast
Directions:
- Have your butcher cut a 2 or 3 pound roast into strips as thin as bacon, trimming all fat.
- Combine soy sauce, mesquite smoke & pepper in a gallon size Ziploc bag and let sit for about 2 hours.
- Add meat and let sit for 5 – 10 mins.
- Remove and lay out on dehydrator trays, without touching.
- Open dehydrator vents 1/2 way and dehydrate according to instructions. Enjoy!
Ingredients:
- 1/4 c. of Cayenne pepper
- 1/4 c. of Water
- 1 c. of Soy sauce
- 4 oz. of Mesquite smoke
- 2-3 lb. of rump roast
Directions:
- Have your butcher cut a 2 or 3 pound roast into strips as thin as bacon, trimming all fat.
- Combine soy sauce, mesquite smoke & pepper in a gallon size Ziploc bag and let sit for about 2 hours.
- Add meat and let sit for 5 – 10 mins.
- Remove and lay out on dehydrator trays, without touching.
- Open dehydrator vents 1/2 way and dehydrate according to instructions. Enjoy!
Ingredients:
- 8 lb. of beef (or any meat type)
- 1 c. of beef stock
- 4 Tb. of lime juice
- 4 Tb. of fish sauce (nam pla)
- 4 tsp. sugar
- 1/2 c. of mint leaves (loosely packed)
- 1/2 c. of shallots – thinly sliced
- 4 Scallions; sliced in half lengthwise and cut into 1/4″ lengths
- 2 fresh hot chili peppers – seeded and chopped
- 4 tsp. of pepper
- 1 tsp. of cayenne pepper
- 4 tsp. of liquid smoke
- 1/2 c. of soy sauce
Directions:
- Trim fat and cut strips into 1/4 inch strips.
- Bring sugar, lime juice, beef stock, and fish sauce to a boil over high heat.
- Once to a boil, add mint, shallots, scallions and peppers. Cool and strain.
- Combine the beef stock, other ingredients, meat and cover. Marinade overnight, turning meat periodically.
- Line oven racks with foil, place meat on top, without touching, prop open oven door for ventilation and dry according to preference. Enjoy!
Ingredients:
- 8 lb. of beef (or any meat type)
- 1 c. of beef stock
- 4 Tb. of lime juice
- 4 Tb. of fish sauce (nam pla)
- 4 tsp. sugar
- 1/2 c. of mint leaves (loosely packed)
- 1/2 c. of shallots – thinly sliced
- 4 Scallions; sliced in half lengthwise and cut into 1/4″ lengths
- 2 fresh hot chili peppers – seeded and chopped
- 4 tsp. of pepper
- 1 tsp. of cayenne pepper
- 4 tsp. of liquid smoke
- 1/2 c. of soy sauce
Directions:
- Trim fat and cut strips into 1/4 inch strips.
- Bring sugar, lime juice, beef stock, and fish sauce to a boil over high heat.
- Once to a boil, add mint, shallots, scallions and peppers. Cool and strain.
- Combine the beef stock, other ingredients, meat and cover. Marinade overnight, turning meat periodically.
- Line oven racks with foil, place meat on top, without touching, prop open oven door for ventilation and dry according to preference. Enjoy!
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