| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dehydrating, Meats, Snacks |
1 |
Recipe |
INGREDIENTS
| 1 |
lb |
Beef loin tip |
|
|
<<<OR>>> |
| 1 |
lb |
Beef brisket* |
|
|
Jetton's Barbecue Sauce |
|
|
<<<OR>>> |
|
|
Another with no sugar |
|
|
Onion salt |
|
|
Garlic salt |
INSTRUCTIONS
NORMA WRENN NPXR56A&B
*Ask your butcher to slice paper thin.
If necessary, roll out meat slices as thin as possible. Trim off fat. Set
oven at 200 degrees 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 to 9 hours. Turn meat after 6 hours
of cooking and brush with sauce. Cool and store in a tightly covered jar or
sealed in a plastic bag. Source: Texas Highways Cookbook
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98
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