Title: High Plains Jerky
Categories: Beef Peppers Smoke
Yield: 6 Servings
| 1 | lb | Top round steak |
| | | Jerky marinade: |
| 1/2 | c | Worcestershire sauce |
| 1/2 | c | Soy sauce |
| 1/4 | c | Brown sugar |
| 4 | cl | Garlic |
| 2 | ts | Fresh ground black pepper |
| 2 | ts | Ground dried red chile, new mex -- or ancho |
| 1 | ts | Onion powder |
Recipe by: Smoke and Spice 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.