HIGH PLAINS JERKY
Ingredients
- 1 lb top round steak
- 0.5 cup Worcestershire sauce
- 0.5 cup soy sauce
- 0.3 cup brown sugar
- 4 clove garlic
- 2 tsp fresh ground black pepper
- 2 tsp ground dried red chile, New Mex -- or Ancho
- 1 tsp onion powder
Instructions
- 1
About 2 hours before you plan to barbecue, place the meat in the freezer to make slicing it easier.
- 2
After 30 to 40 minutes, remove the meat from the freezer and slice it as thin as you can with a good sharp knife.
- 3
Trim the meat of all fat.
- 4
Combine the marinade ingredients in a lidded jar.
- 5
Place the meat in a plastic bag or shallow dish and pour the marinade over it.
- 6
Marinate for about 1 hour.
- 7
Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees.
- 8
Remove the meat from the refrigerator, drain it, and let it sit at room temperature for 10 to 15 minutes.
- 9
Transfer the meat to a sheet of heavy-duty foil, separating the pieces.
- 10
Place the meat in the coolest part of your smoker and cook until the meat begins to blacken, about 45 minutes.
- 11
Wrap the foil loosely over the meat and continue barbecuing for another 1 to 1 1/4 hours, until well-dried.
- 12
Remove the jerky from the smoker and let it cool to room temperature before serving.
- 13
Refrigerate any leftovers.