BBQ Beef Jerky

BBQ Beef Jerky is an easy and delicious way to get your "Barbecue Fix" almost anywhere you happen to be.  You can't always enjoy a pulled pork sandwich or a slab of hickory-smoked baby-back ribs, but you can usually reach into a pocket for a small piece of jerky.

At work, at a ballgame or shopping with the wife -- one delicious bite and you're back in your happy place.

BBQ Beef Jerky

Ingredients 

• 3 lb Lean Beef (Flank or Round Sirloin Tip work well)
• 1 cup Catsup
• 1/2 cup Red Wine Vinegar
• 1/4 cup Brown Sugar
• 2 tablespoons Worcestershire Sauce
• 2 teaspoons Dry Mustard
• 1 teaspoons Onion Powder
• 1 teaspoons Salt
• 1/4 teaspoons Cracked Black Pepper
• Hot Pepper Sauce (to taste and preference)

Directions

1. Cut beef into strips 1/2 inch thick.
2. Combine all marinade ingredients into a glass baking dish.
3. Add strips of beef.
4. Cover and Refrigerate overnight.
5. Drain beef slices.
6. Dry in an electric dehydrator at 145 until pliable.
7. Package in home canning jars, food-grade plastic bags or sealby-heat food storage bags.

General Directions for Jerky:

1. Slice meat into across the grain into long strips about ¼ inch thick. Quick tip - Have your butcher slice it for you.
2. Stir to mix all ingredients except meat in a medium, non-reactive (see note below) bowl with a good sealing lid.
3. Place meat in bowl, seal and shake.
4. Place in refrigerator for 6 to 12 hours, shaking occasionally.
5. Place strips on a drying rack if you have one or lay them in a single layer on a foil covered cookie sheet.
6. Place in an oven at 140 to 160 F for 8 to 10 hours, turning the strips every 2 hours if not using a drying rack.
7. If meat is not dry lower oven temperature to 130 and continue until dry (see note below).

Note on Non Reactive Bowl: The Hormel website defines a non reactive bowl as "A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous subtances."

What a bunch of wind. Just use something made by Rubbermaid or Tupperware.

Note on Testing for Dryness: Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots. 

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