This comes from The Low Carb Cafe
|1 rump roast (sliced very thin by the butcher) worchestershire sauce (about 1 cup) sweetener (1-2 packets) coarse black pepper salt liquid smoke (a little goes long way) soy sauce (dash) hot sauce (optional)
|Step: 1||Put the sliced raw meat in a baking pan. In a bowl mix together worchestershire sauce, sweetener, dash of soy sauce, pepper, salt, liquid smoke, and hot sauce if desired. Pour on top (enough to cover meat). Let it sit in the refrigerator for at least a 1/2 hour (more is OK). Take slices out of the merinade, drip off most of the sauce, and lay on the dehydrator trays. Sprinkle more pepper on top of the meat if you want. It takes about 24 hours for mine. The smell is heavenly while it cooks.
What you end up with is crunchy, tasty meat snacks or meal replacements with very few carbs!!!! Good to take on trips too or to prepare for Y2K with!! My family likes them anytime--a batch will not last through a week! Can be given as "gifts" also--make a batch and wrap creatively!
Hope you like this as much as I do!! I was afraid to do this for the longest time---it is soooo easy! You can save the merinade for your next batch also.
Time submitted: Saturday, August 07. 2004 at 21:03:56
Contributed By: Anonymous
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=593