Tip: Try deer jerky for more results.

1 - 10 of 10 for beef deer jerky

Mix ground meat thoroughly with the spices. Roll the meat into balls (about 1 pound each). Place a meat ball between 2 sheets of waxed paper and roll ...

Marinate overnight in jar. When ready to fix, drain on paper towels. Then lay strips on an oven rack. Roast at lowest possible temperature (125 to ...

Cut meat 3/16" thick. (Remove fat and tallow.) Add water to cover meat, cover and refrigerate overnight. Drain, pat dry. Lay strips on oven rack ...

Cut meat into long strips 3/4-inch thick. Place Teriyaki sauce and soy sauce in large bowl; mix with meat and refrigerate for 24 hours.

Tenderize meat with meat cleaver, and place in marinator. Mix rest of ingredients well and pour over meat. marinate 36 to 48 hours, stir or turn ...

Season meat and let set overnight. Cut meat with the grain, 1/4 inch thick. Smoke for 6 hours in smoker.

Marinate deer or beef in marinade overnight. ... setting in your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.

Enter the wooded area very slowly. Keep a watchful eye out for the buck. Once in sight, use 12 gauge shotgun wisely. Take your buck to a butcher and ...

9. JERKY
Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. Place meat ...

In a large bowl, place cut strips of meat and enough Lawry's seasoned salt to cover meat. Pour liquid smoke also. Let sit in refrigerator for 30 ...


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