Thu Oct 27, 2011 1:35 am
1 + 1/2 lb flank or lean top round steak, trimmed or 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
Freeze meat until firm but not hard, then cut into 1/8 to 1/4-inch-thick slices.
In a medium sized 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 each 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.
Dehydrator drying: Arrange trays according to manufacturers directions and dry at 140 degrees 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, insectproof containers in a cool, dry place, or freeze or refrigerate.
Up to 3 weeks at room temperature
Up to 4 months in refrigerator
Up to 8 months in freezer.