*  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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