1 1/2 lb. beef tallar (I sub. bacon)
1 lb. butter
1/2 c. salt
1 sm. can black pepper
6 c. sugar (I use half brown sugar)
1 tsp. red pepper
Juice of 6 lemons
1 bottle Worcestershire sauce
1 lg. bottle catsup
1 qt. vinegar

Heat beef tallar drain. Use grease in sauce. Adding all other ingredients. Simmer a few minutes. Put in pint or quart jars. Seal and store in refrigerator until ready to use.