| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dry |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Lean beef; flank; round sirloin tip |
| 1 |
c |
Catsup |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Worchestershire sauce |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cracked pepper |
|
ds |
Hot pepper sauce |
INSTRUCTIONS
Cut beef into strips 1/2 inch thick. Combine all marinade ingredients into
a glass bakind dish. Add strips of beef, cover and refrigerate overnight.
Drain beef slices. Dry in an electric dehydrator at 145 until pliable.
Package in home canning jars, food-grade plastic bags or seal-by-heat food
storage bags.
This recipes is from the "BALL BLUE BOOK".
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98
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