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  Barbecued Jerky
  Category: Barbque
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 242
Ingredients:
1 1/2 lb 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
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
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