Source:

Carol Welte

Serves/Makes:12

Ingredients

• 4 lbs (1.8 kg). rump steaks
• 1 cup (225 ml) soy sauce
• 1 cup (225 ml) Teriyaki sauce
• 4 tbsp (60 ml). corriander
• 1 tsp (5 ml). pepper
• 4 tbsp (60 ml). catsup
• 1 cup (225 ml) Worcestershire
• 2 tsp (10 ml). liquid smoke
• 1 tsp (5 ml). garlic powder

Preparation

• Slice steaks to desired thickness.
• Place in plastic zipper bags or shallow bowl.
• Mix remaining ingredients together.
• Pour over meat.
• Cover and refrigerate overnight, turning meat at least once.
• Place on dehydrator trays and dehydrate until done, 4 to 18 hours.

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