Using Van Dorn Gourmets BBQ Spice Rub

   

     Ingredients:

   2 lbs beef  

(brisket, top round, or eye of round)

 

3 Tablespoons Van Dorn Gourmets BBQ Spice Rub 

1 cup soy sauce

1 cup Worcestershire sauce

1/2 cup brown sugar

1/2 cup molasses

2 Tablespoons black pepper

 

Directions: Freeze the meat for about an hour.  Trim any excess fat and slice very thin, against the grain (between 1/8"-1/4" thick).  Mix all ingredients, except for the pepper into a large bowl.  Cover, and marinate in the refrigerator overnight.  Drain meat, and lay strips onto a cookie sheet.  Bake at 175 degrees for 4-6 hours, turning every hour for even dehydration.  Remove the jerky when the meat is dried but still a bit soft.  It will continue to dry after you take it out.  Sprinkle with black pepper, and enjoy!