October 19, 2021 at 5:42pm | Kim Sitton

Trim all fat and silver skin from the roast. Cut the meat into 1/8 inch slices.

Mix the smoke flavoring, soy sauce, sugar, garlic, pepper and chiles and let stand for 5 minutes. Place meat and marinade into gallon size Ziploc bags and marinate in the refrigerator for 2-4 hours, turning occasionally. Remove meat from marinade and drain in colander. Dry on rack in pan in a 150 degree oven for 12 hours or slow smoke on outdoor smoker until dried.



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