---------- 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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