---------- Recipe via Meal-Master (tm) v8.02
  Categories: None
       Yield: 1 servings
       1 ts Salt
       3 tb Brown sugar
     1/4 ts Pepper
     1/3 c  Red wine vinegar
     1/8 ts Cayenne pepper
     1/3 c  Ketchup
       1 ts Onion powder
       1 lb Lean meat
     1/2 ts Garlic powder
       1 ts Dry mustard
   Slice meat into long strips 3/16 to 1/4 inch thick.
   Uniform slices will shorten the drying time, so use a
   meat slicer or have your butcher slice it for you.
   Cut across the grain for increased tenderness. Remove
   excess fat. In a small bowl, combine all ingredients
   except meat. Stir to mix well. Place meat 3 or 4
   layers deep in a glass, stoneware, plastic or
   stainless steel container, spooning vinegar mixture
   over each layer. Cover tightly. Marinate 6 to 12 hours
   in the refrigerator, stirring occasionally and keeping
   the mixture tightly covered. Place the meat strips on
   drying racks. Do not overlap the strips to ensure good
   air circulation. Oven temperature should be 140 to 160
   F (60 to 70 C) for the first 8 to 10 hours. After that
   it may be lowered to 130 F (55C) until dry. Place
   aluminum foil or a baking sheet underneath the drying
   tray to catch the drippings. Occasionally blot the
   jerky with paper towels as it dries to remove beads of
   oil. Test jerky for dryness by cooling a piece. When
   cool it should crack when bent but not break. There
   should be no moist spots.