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BARBECUE JERKY

1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dry mustard
3 tbsp. brown sugar
1/3 c. red wine vinegar
1/3 c. ketchup
1 lb. lean meat, thinly sliced (1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Generously spread or spoon on both sides of meat. Place meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in refrigerator, stirring occasionally, and keeping the mixture tightly covered. OVEN DRYING: The temperature should be 140 to 160 degrees F. for the first 8 to 10 hours. After that it may be lowered to 130 degrees until dry. Place aluminum foil underneath the drying tray to catch the drippings. Blot the jerky with paper towels as it dries to remove beads of oil.