| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Bbq, Dehydrating, Preserving, Meats |
1 |
Recipe |
INGREDIENTS
| 1 1/2 |
lb |
Flank or lean top round |
|
|
Steak; trimmed or all fat and connective tissue |
| 1/2 |
c |
Catsup |
| 1/3 |
c |
Red wine vinegar |
| 1/4 |
c |
Brown sugar; firmly packed |
| 1 1/2 |
ts |
Dry mustard |
| 1 1/2 |
ts |
Onion powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground red pepper (cayenne) |
|
|
Vegetable cooking spray |
INSTRUCTIONS
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
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”