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Western Barbecue Jerky 1 ts Salt 3 tb Brown...

Western Barbecue Jerky 1 ts Salt 3 tb Brown sugar 1/4 ts Pepper 1/3 c Red wine vinegar 1/8 ts Cayenne pepper 1/3 c Ketchup 1 ts Onion powder 1 lb Lean meat 1/2 ts Garlic powder 1 ts Dry mustard Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove excess fat. In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After that it may be lowered to 130 F (55C) until dry. Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots.

Deluxe Camp Chili with Jerky 6 oz Jerky 3 tb Oil 1 ts Whole cumin seed 4 tb Chili powder 1 ts Onion flakes 1 ts Oregano 1/2 ts Cumin (powdered) 1/4 ts Garlic powder Water as needed Flour for thickening Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently. AUTHOR'S NOTE: Chances are no salt will be needed at all, since there will probably be enough in the jerky.

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