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Ingredientes
- 1 1/2 lb Beef flank steak
- 1/4 c. Sugar
- 2 tsp Paprika
- 1/4 c. Non-iodized salt
- 2 tsp Garlic pwdr
- 2 tsp Grnd Black Pepper
- 1 tsp Ginger
Direcciones
- 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 pwdr, pepper and ginger. Rub this mix into the meat, putting the spiced strips on the grill, but do not fill the water pan. Give the jerky 3 to 5 hrs 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 cold, and store individually in plastic wrap. Chill to store longer than a few days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 819g | |
| Calories 1291 | |
| Calories from Fat 446 | 35% |
| Total Fat 49.52g | 62% |
| Saturated Fat 20.42g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 28666mg | 1194% |
| Potassium 2459mg | 70% |
| Total Carbs 59.46g | 16% |
| Dietary Fiber 3.3g | 11% |
| Sugars 51.81g | 35% |
| Protein 146.43g | 234% |
