High Plains Jerky

Name: High Plains Jerky
Cuisine: American
Ingredients: 1 pound top round steak; ½ cup Worcestershire sauce; ½ cup reduced-sodium soy sauce; ¼ cup packed brown sugar; 4 garlic cloves, minced; 2 teaspoons freshly ground black pepper; 2 teaspoons ground red chile, preferably New Mexican chile or ancho; 2 teaspoons ground red chile, preferably New Mexican chile or ancho; 2 teaspoons ground red chile, preferably New Mexican chile or ancho; 1 teaspoon onion powder

Preparation info

Serves
6 to 8
as a Snack

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Jerky was one of the main meats of the West when drying food was a major means of preservation. This is a simulated barbecue version, developed for flavor rather than longevity.

Ingredients

1 pound top round steak

Americas
United States
Snack

Method

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 large glass measuring cup. Place the meat in a plastic bag or shallow dish and pour t