Barbecued Jerky

1 1/2 lb Flank or lean top round steak; trimmed or all fat and connective tissue
1/2 c Catsup
1/3 c Red wine vinegar
1/4 c Brown sugar; firmly packed
1 1/2 ts Dry mustard
1 1/2 ts Onion powder
1 ts Salt
1/2 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
Vegetable cooking spray

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. Dry and cure.

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