| Western Barbecue Jerky
1 teaspoon of salt
1/4 teaspoon of pepper
1/8 teaspoon of cayenne pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of dry mustard
3 tablespoons of brown sugar
1/3 cup of red wine vinegar
1/3 cup of ketchup
1 pound of lean meat, thinly sliced (1/4 inch thick) |
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In a small bowl, combine all ingredients except meat. Stir to mix well. Generously spread or spoon on both sides of meat. Place meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in refrigerator, stirring occasionally, and keeping the mixture tightly covered. OVEN DRYING: The temperature should be 140 to 160ºF. for the first 8 to 10 hours. After that it may be lowered to 130ºF. until dry. Place aluminum foil underneath the drying tray to catch the drippings. Blot the jerky with paper towels as it dries to remove beads of oil. Or use a Dehydrator & follow manufactures instructions.
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