Western Mesquite Jerky

Dec 8th, 2006 by Kirby

Ingredients

3 pounds lean meat of your choice (beef and bison work best)
2 1/2 cups mesquite sauce
1/2 cup barbecue sauce
1/2 cup ketchup
5 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 cup vinegar
1/2 cup water
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon black pepper
2 teaspoons salt

Procedure

Slice the meat across the grain into strips that are roughly 1/2 inch thick and trim off any excess fat. The strips can be as long as you wish, but they should be a length that is practical for both soaking and drying. Combine the ingredients in a glass or ceramic bowl of adequate size and mix thoroughly before adding the meat. Make sure that every piece is sufficiently covered in the marinade and refrigerate the mixture for 10 to 14 hours, making sure to stir occasionally. Cook at 150 degrees Fahrenheit for 8 to 10 hours, checking frequently toward the end of that range to ensure desired level of drying.