Preparation:
Trim off all the fat and silverskin from the roast. Cut 1/8-inch the meat into 1/8-inch slices. Separate roast into it's 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. Enjo |
