Danrich Beef Jerky

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• 2 lbs of lean rump roast (or any beef you like.)
• 1/3 cup worcestershire sauce
• 1 cup soy sauce
• 2/3 cup dark brown sugar
• 1 bottle liquid, smoke. (4oz., calgin)
• 2 tablespoons cajun seasoning
• 2 tablespoons jalapeno seasoning salt
• 2 tablespoons chicken soup base
• 2 tablespoons powdered salt
• 2 tablespoons black pepper
• 3 tablespoons garlic, powder. (or 6 cloves of fresh.)
• 3 tablespoons onions, powder. (or 1 large or 2 small fresh.)
• 2 cups water

Recipe

• 1 if you can have your butcher at the meat counter slice your meat as thin as he can or at least 1/4 inches thick. if this is not possible do your best to get the meat as thin as you safely can just be careful not to cut yourself.
• 2 put everything except the meat and the liquid smoke in a large sauce pan and bring to a boil this is your brine.
• 3 turn off the burner as soon as the brine comes to a boil and remove from heat.
• 4 let the brine cool for an hour. go have a drink or something.
• 5 when the brine is cooled to room temperature stir it a few times to make sure everything is dissolved.
• 6 put your meat in 2 different gallon sized bags(whatever kind you got.).
• 7 divide brine into both bags and seal them good so there are no leaks.
• 8 shake the bags 1 at a time just enough to get the meat and brine working well together.
• 9 put the bags in the refrigerator for 24-36 hours fliping every 4-8 hours.
• 10 dehyrate for 6-12 hours if your useing a dehydrator. if your not your guess is as good as any on how long its going to take.