You need about 3-5 lbs of Rump Roast fresh from the market. Try to get the best cut, not a lot of fat…but we mostly use this recipe with the breast meat of wild Canadian Geese.

You will need to have the butcher slice it very thin but not shave it (about a nickle’s thickness will be nice).  If you are cutting it at home, slice as thin as you can. It is best to have the meat partially frozen before you slice, but not quite solid.  You can also pound it thin with a meat hammer or hit as necessary to tenderize if working with wild game and/or fatty cuts.  When you have your desired size of meat cut, you are ready to marinate it.

I use Hickory or Mesquite seasonings.. and some times add liquid smoke for more smoked taste.. I like to use “Bass Pro” brand seasonings. They have the best flavor to me. But if you can use any jerky seasoning you want.

Follow the directions on the jerky seasoning bag as far as letting it marinate, you don’t have to let it marinate as long as they recommend, if you are in a rush, but you don’t want to leave it in there more than they recommend, or it will be really salty.

I have a food dehydrator. I put as much on the trays as I can get on there, flat, but not touching. It normally needs 3-4 hours in the dehydrator. I try not to let mine stay in too long, it makes the jerky too crispy or too dry. Depends on how you like it.  3-5 lbs will make 3-4 batches with a 4 tray dehydrator.

You can use duck, goose, venison, fish, deer, pork, chicken, turkey really any kind of meat you want… just remember that it needs to be sliced thin.

IMG_0450Bass Pro Shops and Wal-Mart sell dehydrators for about $40-$50  also, I suggest buying a couple extra trays… it makes it go faster if you can lay out a big batch at a time.

[ALTERNATE METHOD] If you don’t have a dehydrator, then you can use the oven.

Preheat the oven to 200 degrees F.

Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool.

Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.