3lb. Buffalo Rump Roast 1tbsp Garlic Powder 1tbsp Onion Powder 2c Soy Sauce Freeze roast partially for easy slicing. Slice across the grain into 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy sauce to cover meat. Toss onion powder and garlic powder to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain well and air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175F to 200F) or slowly smoke-cook in smoker until meat is completely dried. |