Barbecued Jerky


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

1-1/2 pounds flank or lean top round steak; trimmed of 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


Directions

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.


Questions, Comments & Reviews



More Great Recipes: Freezer | Refrigerator | Snack
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11275 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls