---------- Recipe via Meal-Master (tm) v8.02

     Title: WESTERN BARBECUE JERKY
Categories: None
     Yield: 1 servings

     1 ts Salt
     3 tb Brown sugar
   1/4 ts Pepper
   1/3 c  Red wine vinegar
   1/8 ts Cayenne pepper
   1/3 c  Ketchup
     1 ts Onion powder
     1 lb Lean meat
   1/2 ts Garlic powder
     1 ts Dry mustard

 Slice meat into long strips 3/16 to 1/4 inch thick.
 Uniform slices will shorten the drying time, so use a
 meat slicer or have your butcher slice it for you.
 Cut across the grain for increased tenderness. Remove
 excess fat. In a small bowl, combine all ingredients
 except meat. Stir to mix well. Place meat 3 or 4
 layers deep in a glass, stoneware, plastic or
 stainless steel container, spooning vinegar mixture
 over each layer. Cover tightly. Marinate 6 to 12 hours
 in the refrigerator, stirring occasionally and keeping
 the mixture tightly covered. Place the meat strips on
 drying racks. Do not overlap the strips to ensure good
 air circulation. Oven temperature should be 140 to 160
 F (60 to 70 C) for the first 8 to 10 hours. After that
 it may be lowered to 130 F (55C) until dry. Place
 aluminum foil or a baking sheet underneath the drying
 tray to catch the drippings. Occasionally blot the
 jerky with paper towels as it dries to remove beads of
 oil. Test jerky for dryness by cooling a piece. When
 cool it should crack when bent but not break. There
 should be no moist spots.

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