Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
In a medium-size glass, stoneware, plastic, or stainless steel bowl, combine catsup, vinegar, sugar, mustard, onion powder, Salt
, garlic powder, and red pepper. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Then proceed as directed in "Drying the jerky" for Basic Jerky.
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.
Per ounce: 119 calories, 12 g protein; 8 g carbohydrates; 4 g total fat; 28 mg cholesterol, 345 mg sodium
Source: Sunset Home Canning Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98