Kelly’s Surprise Beef Jerky Recipe


  • 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


  1. Have your butcher cut a 2 or 3 pound roast into strips as thin as bacon, trimming all fat.
  2. Combine soy sauce, mesquite smoke & pepper in a gallon size Ziploc bag and let sit for about 2 hours.
  3. Add meat and let sit for 5 – 10 mins.
  4. Remove and lay out on dehydrator trays, without touching.
  5. Open dehydrator vents 1/2 way and dehydrate according to instructions. Enjoy!

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2 Responses »

  1. by Donna

    I would like to know if the Mesquite Smoke is a liquid or powder. I have never used this before.

  2. by JerkyRecipes

    Thanks for the question, Donna.

    I am assuming the author is referring to Liquid Smoke. It is liquid and comes in a bottle…it can be found in many grocery stores. Here is a link:

    Its a good thing to have in the spice cabinet at home. You’d be surprised how often you can use it. 🙂

    Thanks again for the interest in!

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