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Recipe Summary

Yield:
1/4 to 1/2 pound of dried beef
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut steak with the grain in long strips no more than 1/4-inch thick. Place in a plastic, glass, or stainless steel container with a tight fitting lid. Sprinkle with salt; toss to coat evenly. Cover; refrigerate at least 24 hours.

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  • Remove meat from container; wash meat thoroughly with hot water. Drain well.

  • Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker, and fill with water.

  • Place meat on food rack; place rack in smoker. Cover smoker with lid. Smoke about 12 hours, refilling water pan with additional water, if needed.

Source

Oxmoor House Homestyle Recipes

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