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Add a photoServings: 6
Ingredients
- 1 lb Top round steak
- 1/2 c. Worcestershire sauce
- 1/2 c. Soy sauce
- 1/4 c. Brown sugar
- 4 x Cloves garlic
- 2 tsp Fresh grnd black pepper
- 2 tsp Grnd dry red chile, New Mex, or possibly Ancho
- 1 tsp Onion pwdr
Directions
- About 2 hrs before you plan to barbecue, place the meat in the freezer to make slicing it easier. After 30 to 40 min, 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 possibly 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 min. Transfer the meat to a sheet of heavy-duty foil, separating the pcs. Place the meat in the coolest part of your smoker and cook till the meat begins to blacken, about 45 min. Wrap the foil loosely over the meat and continue barbecuing for another 1 to 1 1/4 hrs, till well-dry. Remove the jerky from the smoker and let it cold to room temperature before serving.
- Chill any leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1461mg | 61% |
| Potassium 295mg | 8% |
| Total Carbs 66.66g | 18% |
| Dietary Fiber 0.7g | 2% |
| Sugars 27.6g | 18% |
| Protein 1.66g | 3% |
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