Western Beef Jerky Recipe - Make Delicious Beef Jerky at Home

When everything is eaten what business you bought jerky and you have never tried homemade, get ready to marvel at. There is no comparison between the two. Where most business bought jerky tastes like a greasy piece of plastic, a good piece of home-made taste like a juicy steak.

Western Barbecue Jerky

Ingredients:


1 teaspoon salt

3 tablespoons Brown Sugar

¼ teaspoon pepper

½ cup red wine vinegar

¼ teaspoon cayenne pepper

½ cup ketchup

1 teaspoon onionPowder

1 pound lean beef (buy the best cut you can afford it)

½ teaspoon garlic powder

1 teaspoon Dry mustard

Directions:
Meat into slices across the grain into long strips about ¼ inch thick. Quick Tip - Have your butcher cut it for you.

In a medium non-reactive (see note below) bowl with lid, combine a good seal, all the ingredients except meat. Stir the mixture well.

Place meat in a bowl, seal and shake.

Place in refrigerator for 6 to 12 hours, shakingoccasionally.

Place strips on a drying rack, if a you or they have put in a single layer on a foil covered baking sheet.

Place in an oven at 140 to 160 F for 8 to 10 hours, turning the strip every 2 hours, if not using a tumble dryer.

If meat is not dry lower oven temperature to 130 and continue until it is dry (see note below).

Note on non-reactive bowl: The Hormel Web site defines a non-reactive bowl as "A pan or bowl of non-porous material does not change or add a flavoringor the color of the food prepared. Stainless steel, glass, enamel and glazed ceramics are examples of non-porous material that does not compromise the taste and appearance of foods such as tomatoes or citrus fruits that can be high in acidity and start to react with components of the porous materials. "Whatever. Just use Rubbermaid, Tupperware or glass bowl.

In regard to test for dryness: Test jerky for dryness by cooling a piece. After cooling, it should crack when bentBut do not break.

There should be no moist spots.