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Western Barbecue Jerky

Western Barbecue Jerky recipe image
This American dessert features Salt, Brown sugar, Pepper, Red wine vinegar, Cayenne pepper. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 324.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This American dessert features Salt, Brown sugar, Pepper, Red wine vinegar, Cayenne pepper. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 teaspoon Salt
  • 3 tablespoon Brown sugar
  • 1/4 teaspoon Pepper
  • 1/3 cup Red wine vinegar
  • 1/8 teaspoon Cayenne pepper
  • 1/3 cup Ketchup
  • 1 teaspoon Onion powder
  • 1 pound Lean meat
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Dry mustard
Directions
  1. 1
    Slice meat into long strips 3/16 to 1/4 inch thick.
  2. 2
    Uniform slices will shorten the drying time, so use a meat slicer or have your butcher
  3. 3
    slice it for you.
  4. 4
    Cut across the grain for increased tenderness.
  5. 5
    Remove excess fat.
  6. 6
    In a small bowl, combine all ingredients except meat.
  7. 7
    Stir to mix well.
  8. 8
    Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each
  9. 9
    layer .
  10. 10
    Cover tightly.
  11. 11
    Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
  12. 12
    Place the meat strips on drying racks.
  13. 13
    Do not overlap the strips to ensure good air circulation.
  14. 14
    Oven temperature should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours.
  15. 15
    After that it may be lowered to 130 F (55C) until dry.
  16. 16
    Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings.
  17. 17
    Occasionally blot the jerky with paper towels as it dries to remove beads of oil.
  18. 18
    Test jerky for dryness by cooling a piece.
  19. 19
    When cool it should crack when bent but not break.
  20. 20
    There should be no moist spots

Nutrition Facts

Servings 1

Amount Per Serving
Calories 324.2kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 4.6g23%
Cholesterol 86.3mg29%
Sodium 5305.1mg222%
Total Carbohydrate 18.4g7%
Dietary Fiber 0.7g3%
Sugars 15.7g
Protein 32.4g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, barbecue, brown, cayenne, dessert, dry, garlic, jerky, ketchup, lean, meat, mustard, onion, pepper, powder, red, salt, sugar, title
Read it online: https://www.chefs-mate.com/recipe/western-barbecue-jerky/