Western barbecue jerky


1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
1 lb lean meat

How to prepare

Slice meat into long strips 3/16 to 1/4″ thick uniform slices. Remove excess fat. In a sm bowl, combine all Ingredients except meat stir to mix well place meat 3 or 4 layers deep in a glass, spooning vinegar mixture over each Layer cover tightly marinate 6 to 12 hours in the refrigerator, stirring Occasionally and keeping the mixture tightly covered. Place the meat strips on Drying racks do not overlap the strips to ensure good air circulation oven Temperature should be 140 to 160 f (60 to 70 c) for the first 8 to 10 hours after That it may be lowered to 130 f (55c) until dry place aluminum foil or a baking Sheet underneath the drying tray to catch the drippings occasionally blot the jerky With paper towels as it dries to remove beads of oil test jerky for dryness by Cooling a piece when cool it should crack when bent but not break there should be no Moist spots

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