BBQ |
Barbecued Jerky |
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. 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.
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