3lb. Buffalo Rump Roast 1 cup Catsup 1/2 cup Red wine vinegar 1/4 cup Brown sugar 2 tbsp Worchestershire sauce 2 tsp Dry mustard 1 tsp Onion powder 1 tsp Salt 1/4 tsp Cracked pepper 1tsp Tabasco Cut roast into strips 1/2 inch thick while meat is partially frozen. Combine all marinade ingredients into a glass baking dish. Add strips of meat, cover and refrigerate overnight. Drain meat slices. Dry in an electric dehydrator at 145F until pliable or bake in oven at 200F until dry. |