Beef Jerky - cooking recipe

Ingredients

4 to 4 1/2 lb. rump roast (lean), sliced very thin
6 Tbsp. soy sauce
6 Tbsp. Worcestershire sauce
3 Tbsp. liquid smoke
3 Tbsp. brown sugar
1 Tbsp. red pepper
3/4 Tbsp. salt
1 1/2 Tbsp. Tony Chachere Creole seasoning

Preparation

Slice roast.
Remove all fat from meat that you can.
Mix all ingredients together; add sliced meat.
Let set together overnight.
Mix well so all meat has some of mixture on it.
Pour off liquid.
Place meat flat on tray of food dehydrator.
Dry at 145\u00b0 for about 12 hours.
Check to see that jerky is dry before removing.