Beef or Moose Jerky Recipe

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.