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| Home -> [Appetizers, Meats] -> [Jerky - water smoker method Recipe] |
Jerky - water smoker method
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Meats |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Beef flank steak | | 1/4
| cup | Sugar | | 2
| tsp | Paprika | | 1/4
| cup | Non-iodized salt | | 2
| tsp | Garlic powder | | 2
| tsp | Ground Black Pepper | | 1
| tsp | Ginger |
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Procedures:
| 1 | Fire up your smoker and start settling the coals in for a long slow smoke before starting the rub. | | 2 | 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 ?to ?inch thick. | | 3 | In a small mixing bowl, blend together the sugar, salt, paprika, garlic powder, pepper and ginger. | | 4 | Rub this mixture into the meat, putting the spiced strips on the grill, but don"t fill the water pan. | | 5 | Give the jerky 3 to 5 hours of smoke at 130 to 180 °F. | | 6 | Propping the lid open a crack if the temperature threatens to rise disastrously beyond the desired range. | | 7 | When the strips are chewy-crisp, remove them from the heat, let cool, and store individually in plastic wrap. | | 8 | Refrigerate to store longer than a few days. |
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