3 lb. rump meat (sliced thin) 2 oz. cider vinegar 4 oz. liquid smoke 4 oz. onion powder 4 oz. garlic powder 2 c. hot water 1 oz. season salt 2 oz. soy sauce 1/2 c. worcheshire sauce 1 tbsp. accent 2/3 tbsp. course ground black pepper
Mix together all ingredients and pour over 3 lb. rump meat sliced thin. Marinate for at least 24 hours. Dry in oven or dehydrater 6-8 hours then enjoy.
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