High plains jerky

6 servings

Ingredients

Quantity Ingredient
1 pounds Top round steak
½ cup Worcestershire sauce
½ cup Soy sauce
¼ cup Brown sugar
4 eaches Garlic cloves, minced
2 teaspoons Fresh ground black pepper
2 teaspoons Ground dried red chile, preferably New Mexican or ancho
1 teaspoon Onion powder
Serves 6 to 8 as a snack

Directions

MARINADE

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, bring the temperature to 200 to 220F. 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 1-¼ hours, until well-dried.

Remove the jerky from the smoker and let it cool to room temperature before serving. Refrigerate any leftovers. From: Smoke & Spice Shared By: Pat Stockett

Submitted By PAT STOCKETT On 10-16-94

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