Be the first to Homemade barbecue sauce flavors this flank steak beef jerky made in the dehydrator or oven.
Prep Time: 15 minutes
Cook Time: 4 hours
Ingredients:
- 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 teaspoons dry mustard
- 1-1/2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper (cayenne)
- Vegetable cooking spray
Preparation:
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.
Drying the jerky:
Depending upon the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dry in oven on lowest possible setting until pliable but dry.
Dehydrator drying:
Arrange trays according to manufacturer's directions and dry at 140 degrees F until a piece of jerky cracks, but does not break, when bent (8 to 10 hours; let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky. Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hours. Then store in airtight, insect-proof containers in a cool, dry place; or freeze or refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.
Yield: about 3/4 pound of jerky
Per ounce: 119 calories, 12 g protein, 8 g carbohydrates, 4 g total fat, 28 mg cholesterol, 345 mg sodium
Source: Sunset Home Canning (Sunset Books)
Reprinted with permission.
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.
Drying the jerky:
Depending upon the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dry in oven on lowest possible setting until pliable but dry.
Dehydrator drying:
Arrange trays according to manufacturer's directions and dry at 140 degrees F until a piece of jerky cracks, but does not break, when bent (8 to 10 hours; let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky. Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hours. Then store in airtight, insect-proof containers in a cool, dry place; or freeze or refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.
Yield: about 3/4 pound of jerky
Per ounce: 119 calories, 12 g protein, 8 g carbohydrates, 4 g total fat, 28 mg cholesterol, 345 mg sodium
Source: Sunset Home Canning (Sunset Books)
Reprinted with permission.
