*  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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