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Jerky - Water/Smoker Method
Ingredients:
1-1/2 pounds beef flank steak
1/4 cup sugar
2 teaspoons paprika
1/4 cup non-iodized salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon 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 30F 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 180F. 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 the BBQ List by Carey Starzinger on Sep 16,
1996. |
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