Meats & Barbecue
1 lb. Flank Steak
1/4 C. Distilled Water
1/4 C. Soy Sauce
2 Tbsp. Bourbon
2 tsp. Col. Pabst Worcestershire Sauce
1 tsp. Smokey D's Sassy BBQ Sauce
1 tsp. Liquid Smoke
2 tsp. Kosher Salt
1 Tbsp. Maple Sugar Powder
1/2 tsp. Paprika, Smoked Hot
1/2 tsp. Garlic, Granulated
1/4 tsp. Chili Powder, Medium
1/2 tsp. Peppercorns, Black Smoked Whole
1/8 tsp. Fennel Seed, Whole
1/4 tsp. Szechuan Peppercorns, Whole
1/4 tsp. Coriander, Extra-Bold Whole
For the Marinade:
For the Rub:
Combine all marinade ingredients in a medium mixing bowl and whisk to combine.
Grind together smoked peppercorns, fennel, Szechuan peppercorns, and coriander in a spice grinder. Combine ground ingredients will all other rub ingredients and set aside.
Slice flank steak across the grain into 1/8" strips. Place the strips in the marinade and allow to soak overnight in the refrigerator.
Remove the steak strips from the marinade and pat dry. Coat the strips with the rub.
Place the strips in a dehydrator and dry at 160°F for 2 hours.
Reduce temperature to 130°F and dry for an additional 3 hours.