High Plains Jerky

Title:
High Plains Jerky

Yield:
6 Servings

Categories:
Beef,
Chile
peppe,
Grilling,
Smoker




Ingredients:





     1 lb Top round steak


          ---Jerky Marinade---


   1/2 c  Worcestershire sauce


   1/2 c  Soy sauce


   1/4 c  Brown sugar


     4    Cloves garlic


     2 ts Fresh ground black pepper


     2 ts Ground dried red chile; New


          -Mex, or Ancho


     1 ts Onion powder






 About 2 hours before you plan to barbecue, place the meat in the freezer to


 make slicing it easier. After 30 to 40 minutes, remove the meat from the


 freezer and slice it as thin as you can with a good sharp knife. Trim the


 meat of all fat. Combine the marinade ingredients in a lidded jar. Place


 the meat in a plastic bag or shallow dish and pour the marinade over it.


 Marinate for about 1 hour. Prepare the smoker for barbecuing, bringing the


 temperature to 200-220 degrees. Remove the meat from the refrigerator,


 drain it, and let it sit at room temperature for 10 to 15 minutes. Transfer


 the meat to a sheet of heavy-duty foil, separating the pieces. Place the


 meat in the coolest part of your smoker and cook until the meat begins to


 blacken, about 45 minutes. Wrap the foil loosely over the meat and continue


 barbecuing for another 1 to 1 1/4 hours, until well-dried. Remove the jerky


 from the smoker and let it cool to room temperature before serving.


 Refrigerate any leftovers.


 


 Recipe by: Smoke and Spice


 


 Posted to recipelu-digest Volume 01 Number 215 by _Making and Using Dried


 Foods_ by Phyllis Hobson on Nov 7, 1997