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Barbecue Jerky Recipe | 1½ | lb | flank or lean top round steak trimmed of all fat and connective tissue | | ½ | C | Catsup | | 1/3 | C | red wine vinegar | | 1/4 | C | brown sugar firmly packed | | 1½ | tsp | dry mustard | | 1½ | tsp | onion powder | | 1 | tsp | salt | | 1/2 | tsp | garlic powder | | 1/4 | tsp | ground red pepper (cayenne) | | | | Vegetable cooking spray | Preparing the jerky: Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices. In a medium-size glass, stoneware, plastic, or stainless steel bowl, combine catsup, vinegar, sugar, mustard, onion powder, salt, garlic powder, and red pepper. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Drying the jerky: Depending upon the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat form bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dehydrator drying: Arrange trays according to manufacturer's directions and dry at 140-degrees until a piece of jerky cracks, but does not break, when bent (8 to 10 hours; let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky. Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hour. Then store in airtight, insect proof containers in a cool, dry place; or freeze or refrigerate. Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.
Per ounce: 119 calories, 12 g protein; 8 g carbohydrates; 4 g total fat; 28 mg cholesterol, 345 mg sodium Source: Sunset Home Canning
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