INGREDIENTS:
- 1lb Thinly Sliced Top Round
- 1/4c Brown Sugar
- 1/2c Soy Sauce
- 1/4c Worchestire sauce
- 1 Tbsp Liquid Smoke (Or Some Smoked Paprika)
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Turmeric
- 1/4 tsp crushed red pepper
- 1 pinch cayenne
- 1/2 tsp lemon juice
- 1/2 tsp curing salt
INSTRUCTIONS:
- Whisk all ingredients. Add to meat and marinate for 6-24 hours
- Paper-towel dry both sides and put on air-flow racks.
- Add any additional spice/flavor if wanted. (black pepper, cajan seasoning, etc.)
DIRECTIONS (OVEN):
- Bake 160-175 (lowest setting possible), for 3-4 hours. Should be bendable but fibers crack when bent 90 degrees.
- Open oven few times to air out moisture, OR put ball of foil in door to vent oven to allow out moisture. (1/2″ gap)
DIRECTIONS (DEHYDRATOR):
- FOR 2-POUNDS. Run at 160 degrees for 5 hours. If too soft, add 15-30 minutes.
