Drying barbecued beef jerky
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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".