1 1/2 lb flank or lean top round
1 steak, trimmed or all fat and co
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)
1 vegetable cooking spray
A Recipe for
Barbecued Jerky
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This Recipe for Barbecued Jerky is one of thousands in the Recipes-to-go Barbecue Cookbook.
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
If you enjoy this Barbecued Jerky Recipe - you should enjoy the recipe collections you can find on the websites below:
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Barbecued Jerky from the recipe cookbook of Recipes-to-go (Barbecue)
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
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
Serves: 1
Barbecued Jerky Recipe brought to you by Recipes To-Go