Yield: 1 servings
|1 pounds||Beef loin tip; paper thin|
|1 pounds||Beef brisket; paper thin|
|1 pounds||Tenderloin; 1/8" to 1/4"|
|Barbecue sauce without sugar|
|Onion salt; to taste|
|Garlic salt; to taste|
NORMA WRENN NPXR56A
If necessary, roll out meat slices as thin as possible. Trim off fat.
Set oven at 220~ and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours. Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.
Submitted By BILL SPALDING On 02-21-95