Beer makes batters better, meat more tender, and sauces more flavorful.
Beef Jerky BBQ
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- #4515
No dehydrator needed for this jerky, just your oven. Some garlic and onion powder spice the beef up nicely. The jerky stores well for a week or two, but you can toss it in the freezer for longer storage.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound beef loin tip or beef brisket sliced paper thin, or beef tenderloin sliced 1/8" to 1/4" thick
barbecue sauce without sugar
onion salt, to taste
garlic salt, to taste
directions
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.
added by
therat
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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