MEAT: 4 - 5 lbs beef rump roast or sirloin tip roast.
Remove as much fat as humanly possible.
Slice the roasts into 1/8' or slightly less, thick slices
Cut into 1" to 2" strips.
BRINE: 2 ˝ cups cold water
3/4 cups soy sauce (Kikkoman if possible)
1/3 cup sugar
2 Tsp. Johnny’s Seasoning - this DOES make a difference in flavor. (http://www.johnnysfinefoods.com/Seasoning-Salt--2lb_p_41.html
1 Tsp. Ground pepper
1 Tablespoon Salt. (Celtic Sea Salt is best to use)
Place meat in brine, a slice at a time so that the brine surrounds each piece.
Marinate at least 12 hours. It can marinate up to 48 -60 hrs before it gets a little “blinky”.
This is enough to fill 2 to 3 smokers.
Note: Greg gave me his special recipe in Dec. 1990 and it is the BEST jerky I have ever eaten or made.
