- 3-4 pound rump roast or similar cut
- 3/4 cup Worcestershire Sauce
- 3/4 cup Soy Sauce
- 1 cup raisins
- 3/4 cup Good Madeira
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 Tbsp Salt
Cut meat into 1/4″ strips. Place remaining ingredients into blender and mix well. Then pour mixture over meat and refrigerate for at least 48 hours. Dehydrate for 8-10 hours, or until done.
Pairs nicely with the remaining Madeira, but then again, that’s the general idea.
– Bear in mind that this jerky does not call for any type of added preservative. Refrigeration, or freezing, is best for long-term storage.
Recipe by Michael Patrick McCarty