Barbecued Jerky Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Flank or lean top round,
Steak, trimmed or all fat and connective tissue
1/2 cup: Catsup,
1/3 cup: Red wine vinegar,
1/4 cup: Brown sugar, firmly packed
1 1/2 tsp: Dry mustard,
1 1/2 tsp: Onion powder,
1 tsp: Salt,
1/2 tsp: Garlic powder,
1/4 tsp: Ground red pepper, cayenne
Vegetable cooking spray,
Directions:
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.
Per ounce: 119 calories, 12 g protein; 8 g carbohydrates; 4 g total
fat; 28 mg cholesterol, 345 mg sodium
Source: Sunset Home Canning
Source from luhu.jp
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.
Per ounce: 119 calories, 12 g protein; 8 g carbohydrates; 4 g total
fat; 28 mg cholesterol, 345 mg sodium
Source: Sunset Home Canning
Source from luhu.jp