Use your water smoker to make beef jerky from flank steak. If you do not have a water smoker, use the rub to season the meat and then dry in the oven or a dehydrator.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes
Ingredients:
- 1-1/2 pounds beef flank steak
- 1/4 cup sugar
- 2 teaspoons paprika
- 1/4 cup non-iodized salt
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 Tablespoon ginger
Preparation:
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 (Little Brown & Co)
Reprinted with permission.
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 (Little Brown & Co)
Reprinted with permission.
