Beef or Moose Jerky


A top-of-the-line beef or moose jerky recipe that can be done in just 12 hours. Sliced rump roast is marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator.

Prep Time:
30 mins
Cook Time:
12 hrs
Additional Time:
30 mins
Total Time:
13 hrs


  • 3 pounds rump roast

  • 3 cups soy sauce

  • 3 cups packed brown sugar

  • 4 fluid ounces hickory-flavored liquid smoke


  1. 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.

  2. Combine soy sauce, brown sugar, and hickory-flavored liquid smoke in a large bowl; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.

  3. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on 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.

Nutrition Facts (per serving)

1129 Calories
51g Fat
118g Carbs
53g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1129
% Daily Value *
Total Fat 51g 65%
Saturated Fat 15g 77%
Cholesterol 138mg 46%
Sodium 7357mg 320%
Total Carbohydrate 118g 43%
Dietary Fiber 1g 4%
Total Sugars 109g
Protein 53g
Calcium 127mg 10%
Iron 6mg 35%
Potassium 1184mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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