| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef flank steak |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Paprika |
| 1/4 |
c |
Non-iodized salt |
| 2 |
ts |
Garlic powder |
| 2 |
ts |
Ground Black Pepper |
| 1 |
ts |
Ginger |
INSTRUCTIONS
Fire up your smoker and start settling the coals in for a long slow smoke
before starting the rub.
Pat the meat dry with a paper towel and slice it, with the blade of the
knife 30 degrees to the horizontal, across the grain, creating strips 1/4
to 1/2 inch thick.
In a small mixing bowl, blend together the sugar, salt, paprika, garlic
powder, pepper and ginger. Rub this mixture into the meat, putting the
spiced strips on the grill, but don't fill the water pan. Give the jerky 3
to 5 hours of smoke at 130 to 180 degrees F. propping the lid open a crack
if the temperature threatens to rise disastrously beyond the desired range.
When the strips are chewy-crisp, remove them from the heat, let cool, and
store individually in plastic wrap. Refrigerate to store longer than a few
days.
Source: Where There's Smoke, There's Flavor by Richard Langer
Posted to MM-Recipes Digest V3 #293
Date: Wed, 23 Oct 1996 20:23:36 -0400
From: Wes King <kingman@orl.mindspring.com>
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