Drying barbecued beef jerky

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
\N 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".

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