Trim off all the fat and silverskin from the roast. Cut 1/8-inch the meat into 1/8-inch slices. Separate roast into its natural sections before slicing results it meat pieces about the right size. Mix the smoke flavoring, soy sauce, sugar, garlic, pepper, and chiles and let stand for 5 minutes. Then place in a bowl with a tight seal big enough for the marinade and cut meat; let stand 10 minutes for flavors to develop. Layer meat in the bowl so that each side gets coated with marinade and cover tightly. Let stand about 10 minutes, shaking bowl and inverting every few minutes to cover all pieces evenly. Longer marinating does not change the flavor. Drain meat in sieve or colander and place in single layers on the dehydrator trays. (Takes about 7 trays for 5 pounds of meat.) Dry according to your dehydrator instructions. Enjoy. NOTES : I prefer top round because of the large clear sections of meat, however, almost any cut will do if you trim the meat well. This marinade also works well with fish and turkey. Recipe by: Jerry Morrow Posted to MC-Recipe Digest V1 #714 by "Jerry Morrow"
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 20|
|Calories from Fat: 122 (45%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 70.3mg||22 %|
|Sodium 667.9mg||23 %|
|Potassium 434.2mg||11 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11.9g|
|Protein 24.6g||35 %|
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Calories per serving: 272
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