| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Chile peppe, Grill, Smoker | 6 | Servings | |
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 |
INSTRUCTIONS
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
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