Mix everything except beef in a large bowl. Divide the marinade into two good-sized bowls. Trim all the fat, and most, if not all, of the gristle from the beef. When you get the end of the roast they couldnt slice, you can either slice it yourself, or just trim it up & use it as stew meat. If you like, throw the trimmings into a 2-3 qt. saucepan, cover with water, add a little onion, celery, carrots, garlic, etc., fresh or dried, if desired, and cook it up for stock. When you get about half of the meat trimmed, stir it into one of the bowls. By the time you get the rest of the beef done & stirred into the second bowl, the first bowl will be ready to go into the dehydrator (you can marinade the meat longer if desired, but then you half to find space in the refrigerator for it!). Drain the meat well and arrange on the dehydrator trays (it will take 10-12 trays to dry all of the meat, depending on thickness). Dry, following your dehydrators instructions. If you dont have enough trays, dont worry. Just let the rest of the meat soak longer. If you have a fire-eater in your family, this is where you can add a few dashes of Tabasco, cayenne, or whatever you consider to be YOUR favorite ignition source to this batch of jerky! Paul Gustafson Posted to bbq-digest by firstname.lastname@example.org on Oct 8, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (5878g)|
|Recipe Makes: 1|
|Calories from Fat: 7447 (62%)|
|Amt Per Serving||% DV|
|Total Fat 827.5g||1103 %|
|Saturated Fat 332.6g||1663 %|
|Monounsaturated Fat 357.9g|
|Polyunsanturated Fat 31.2g|
|Cholesterol 2993.8mg||921 %|
|Sodium 14692.7mg||507 %|
|Potassium 19037.5mg||501 %|
|Total Carbohydrate 228.5g||67 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 215.7g|
|Protein 864.4g||1235 %|
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Calories per serving: 12035
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