*  Exported from  MasterCook  *

                      JERKY - WATER/SMOKER METHOD

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



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