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Beef Jerky Bbq 1 lb Beef loin tip; paper...

Beef Jerky Bbq 1 lb Beef loin tip; paper thin or 1 lb Beef brisket; paper thin or 1 lb Tenderloin; 1/8" to 1/4" Barbecue sauce without sugar Onion salt; to taste Garlic salt; to taste If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 220 degrees F and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours. Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.

Basic Jerky 1 1/2 lb Lean boneless meat 1/4 c Soy sauce 1 ts Worcestershire 1/2 ts Onion powder 1/4 ts Pepper 1/4 ts Garlic powder 1/4 ts Liquid smoke Vegetable oil cooking spray Freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid smoke. 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 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 form bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dehydrator drying: Arrange trays according to manufacturer's 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 hour. Then store in airtight, insectproof containers in a cool, dry place; or freeze or refrigerate. Makes about 3/4 pound. Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer. Jerky A. Harvest 4 tb Soy sauce 4 tb Worchestershire 1 tb Ketchup 1/4 ts Pepper (or more) 1/4 ts Garlic powder 1/4 ts Onion salt 1/2 ts Salt Marinate the 1/4" thick meat strips for 1 hr, then drain. Place on trays to dry. Don't overlap, and turn meat at least once during drying. Dry 145 deg. for 8-10 hrs. It is ready when it bends like a green willow without breaking. Long term storage should be in refrig.

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