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Pops' BBQ Jerky

Jerky is a great way to take the "weekend barbeque" thorough the week with you. Fix up a batch today and enjoy a piece whenever you need a quick fix -- at work, at the soccer game, sitting in traffic...anywhere.

General Oven Drying Directions for all the Jerkys -- Follow these Direction for all the Recipes below or any other Jerky Recipe:

1. Slice meat into across the grain into long strips about ¼ inch thick. Put the meat in the freezer for about an hour before slicing and it will be easier to slice.  Even better - Have your butcher slice it for you.
2. Stir to mix all ingredients except meat in a medium, non-reactive (see note below) bowl with a good sealing lid.
3. Place meat in bowl, seal and shake.
4. Place in refrigerator for 6 to 12 hours, shaking occasionally.
5. Place strips on a drying rack if you have one or lay them in a single layer on a foil covered cookie sheet.
6. Place in an oven at 140 to 160 F for 8 to 10 hours, turning the strips every 2 hours if not using a drying rack.
7. If meat is not dry, lower oven temperature to 130 and continue until dry (see note below).

Note on Non Reactive Bowl: The Hormel website defines a non reactive bowl as "A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous subtances."

What a bunch of wind. Just use something made by Rubbermaid or Tupperware.

Note on Testing for Dryness: Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots.

Western Barbecue Jerky

• 1 teaspoon Salt
• 3 tablespoon Brown Sugar
• ¼ teaspoon Pepper
• ½ cup Red wine vinegar
• ¼ Pops' Pepper Patch Chipotle Pepper Sauce 
• 1 teaspoon Onion powder
• 1 pound Lean Meat (buy the best cut you can afford)
• ½ teaspoon Garlic Powder
• 1 teaspoon Dry mustard

Follow General Directions above to Prepare.

Honey BBQ Jerky

There are certain flavors that just go together, peanut butter and chocolate for example. Another combination of flavors that makes a perfectly happy marriage is honey and barbecue. 

Ingredients: 

• 3/4 cup Honey
• 1/2 cup Pops' Pepper Patch Smoky Habanero Pepper Sauce 
• 1/4 cup Butter (1/2 stick)
• 1 tablespoon Vinegar
• 2 teaspoon Dijon Mustard
• 2 tablespoon Brown Sugar
• 1 tablespoon Soy Sauce
• 1 clove Garlic, put through a press
• Chili Powder, optional, to taste
• 1 pound of good Beef

Follow General Directions above to Prepare.

BBQ Beef Jerky

At work, at a ballgame or shopping with the wife -- one delicious bite and you're back in your happy place.

Ingredients:

• 3 lb Lean Beef (Flank or Round Sirloin Tip work well)
• 1/2 cup Catsup
• 1/2 cup Pops' Pepper Patch Chipotle Pepper Sauce   
• 1/2 cup Red Wine Vinegar
• 1/4 cup Brown Sugar
• 2 tablespoons Worcestershire Sauce
• 2 teaspoons Dry Mustard
• 1 teaspoons Onion Powder
• 1 teaspoons Salt
• 1/4 teaspoons Cracked Black Pepper

Follow General Directions above to Prepare.