Preparation:
*Ask your butcher to slice paper thin.
If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 200F and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8 to 9 hours. Turn meat after 6 hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag. |
