Barbecued Jerky

Title:
Barbecued Jerky

Yield:
1 Recipe

Categories:
Barbeque,
Dehydrating,
Preserving,
Meats




Ingredients:





 1 1/2 lb Flank or lean top round


          Steak; trimmed or all fat


          -and connective tissue


   1/2 c  Catsup


   1/3 c  Red wine vinegar


   1/4 c  Brown sugar; firmly packed


 1 1/2 ts Dry mustard


 1 1/2 ts Onion powder


     1 ts Salt


   1/2 ts Garlic powder


   1/4 ts Ground red pepper (cayenne)


          Vegetable cooking spray






 Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick


 slices.


 


 In a medium-size glass, stoneware, plastic, or stainless steel bowl,


 combine catsup, vinegar, sugar, mustard, onion powder, salt, garlic powder,


 and red pepper. Stir to dissolve seasonings. Add meat and mix until all


 surfaces are thoroughly coated.  Cover tightly and refrigerate for at least


 6 hours or until next day, stirring occasionally; recover tightly after


 stirring. Then proceed as directed in "Drying the jerky" for Basic Jerky.


 


 Storage time:  Up to 3 weeks at room temperature; up to 4 months in


 refrigerator; up to 8 months in freezer.


 


 Per ounce:  119 calories, 12 g protein; 8 g carbohydrates; 4 g total fat;


      28 mg cholesterol, 345 mg sodium


 


 Source:  Sunset Home Canning


 Posted to MM-Recipes Digest  by "Deborah K?hnen"


 
on Feb 13, 98