Barbecued Jerky: Date Added: 9 Nov 2009
Listed in: Barbecue / BBQ - Beef

1 1/2 lb flank or lean top round
1 steak; trimmed or all fat and c
1/2 cup catsup
1/3 cup red wine vinegar
1/4 cup brown sugar; firmly packed
1 1/2 teaspoon dry mustard
1 1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 vegetable cooking spray

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. Then proceed as directed in "Drying the jerky" for Basic Jerky.

Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.

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