drying barbecued beef jerky
- Categories
- Dry
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Lean beef; flank; round sirloin tip |
| 1 cup | Catsup |
| ½ cup | Red wine vinegar |
| ¼ cup | Brown sugar |
| 2 tablespoons | Worchestershire sauce |
| 2 teaspoons | Dry mustard |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Salt |
| ¼ teaspoon | Cracked pepper |
| dash | Hot pepper sauce |
Cut beef into strips ½ inch thick. Combine all marinade ingredients into a glass bakind 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.
This recipes is from the "BALL BLUE BOOK".
Similar recipes
- Barbecued beef jerky
- Barbecued beef jerky #2
- Beef jerky 3
- Brined jerky
- Chinese beef jerky
- Drying frontier jerky
- Drying great jerky
- Drying soy jerky
- Gingered beef jerky
- Hawaiian jerky
- Jerky
- Jerky marinade
- Killer jerky
- Microwave jerky
- Quick jerky
- Soy jerky
- Spam jerky
- Spicy jerky
- Tofu jerky
- Western barbecue jerky
Random recipe of the day
Follow us
