Yield: 1 Servings
|3 pounds||Lean beef; flank; round sirloin tip|
|½ cup||Red wine vinegar|
|¼ cup||Brown sugar|
|2 tablespoons||Worchestershire sauce|
|2 teaspoons||Dry mustard|
|1 teaspoon||Onion powder|
|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".