High Plains Jerky

* Exported from MasterCook *

High Plains Jerky

Recipe By : Smoke and Spice
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound top round steak
Jerky Marinade:
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup brown sugar
4 cloves garlic
2 teaspoons fresh ground black pepper
2 teaspoons ground dried red chile, New Mex -- or Ancho
1 teaspoon 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.

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