*  Exported from  MasterCook  *

                            High Plains Jerky

Recipe By     : Smoke and Spice
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         top round steak
                        Jerky Marinade:
     1/2  cup           Worcestershire sauce
     1/2  cup           soy sauce
     1/4  cup           brown sugar
   4      cloves        garlic
   2      teaspoons     fresh ground black pepper
   2      teaspoons     ground dried red chile, New Mex -- or Ancho
   1      teaspoon      onion powder

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, bringing the temperature
 to 200-220 degrees. 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 1/4 hours, until well-dried.
Remove the jerky from the smoker and let it cool to room temperature before
 serving.  Refrigerate any leftovers.

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