barbecued beef jerky
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Lean beef; (fland, round or sirloin tip) |
| 1 cup | Catsup |
| ½ cup | Red wine vinegar |
| ¼ cup | Brown sugar |
| 2 tablespoons | Worcestershire sauce |
| 2 teaspoons | Dry mustard |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Salt |
| ¼ teaspoon | Cracked pepper |
| 1 dash | Hot pepper sauce |
Cut beef into strips ½ inch thick. Combine all marinade ingredients in a large glass baking dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags. From: Ball Blue Book Shared By: Pat Stockett
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 06, 1998
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