Western Barbecue Jerky 

Western Barbecue Jerky is not only delicious -- but super easy to make.

If all you've eaten is store bought jerky and you've never tried homemade, get ready to be amazed. There is no comparison between the two. Where most store bought jerky tastes like a greasy piece of plastic, a good homemade piece can taste like a juicy steak.

Don't be put off by the time it takes to make Homemade Western Barbecue Jerky. The actual "working time" is very short. And it couldn't be easier.

Make a batch today for your next ballgame or camping trip.

Western Barbecue Jerky

• 1 teaspoon Salt
• 3 tablespoon Brown Sugar
• ¼ teaspoon Pepper
• ½ cup Red wine vinegar
• ¼ teaspoon Cayenne pepper
• ½ cup Ketchup
• 1 teaspoon Onion powder
• 1 pound Lean Meat (buy the best cut you can afford)
• ½ teaspoon Garlic Powder
• 1 teaspoon Dry mustard

1. Slice meat into across the grain into long strips about ¼ inch thick. Quick tip - Have your butcher slice it for you.
2. In a medium, non-reactive (see note below) bowl with a good sealing lid, combine all ingredients except meat. Stir to mix well.
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).

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