Barbecued Beef Jerky
|Lean beef||3 Pound (Flank / Round / Sirloin Tip)|
|Catsup||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Dry mustard||2 Teaspoon|
|Onion powder||1 Teaspoon|
|Cracked pepper||1⁄4 Teaspoon|
|Hot pepper sauce||1 Dash|
Cut beef into strips 1/2-inch thick.
Combine all marinade ingredients in a large glass baking dish.
Add strips of beef, cover and refrigerate overnight.
Drain beef slices.
Dry in an electric dehydra-tor at 145°F until pliable.
Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags.