Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Lean rump roast (or similar cut)
      1/2   c            Light Japanese soy sauce
      1/4   c            Worcestershire sauce
      1/4   c            White vinegar
    1       c            Water
      1/2   ts           Ground ginger
      1/4   ts           Ground red pepper
      1/4   ts           Ground black pepper
    1       tb           Onion powder
    1                    Clove garlic, smashed

Have the butcher cut your roast in 1/8 inch slice against the grain.
OR do it at home.  if you don't have good cutlery, have the butcher do it.

Cut off the fat.  Trim out the gristle. 

Mix the soy sauce, and remaining ingredients to make the marinade. Marinade
the beef slices for 6 or 8 hours in the fridge. (I usually place in a
zip bag, and place in a bowl--turning a couple of times to be sure
all the slices get an equal marinade)

Note: I use the liquid smoke very sparingly,  I've used as little as a 1/4
teaspoon (10 drops) in this recipe.  

You could add more red pepper if you like it spicy or use fresh ginger 
instead of bottled. If you like sweet beef jerky, replace the water with 
a cup of Vermont maple syrup.
Order some Beef Jerky today, visit

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