Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Ginger
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
