| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Dried | 1 | Servings | |
INGREDIENTS
| 1 | lb | Beef loin tip; paper thin |
| <<<or>>> | ||
| 1 | lb | Beef brisket; paper thin |
| <<<or>>> | ||
| 1 | lb | Tenderloin; 1/8" to 1/4" |
| Barbecue sauce without sugar | ||
| Onion salt; to taste | ||
| Garlic salt; to taste |
INSTRUCTIONS
NORMA WRENN NPXR56A If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 220~ and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours. Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag. Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98
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