- 1. BEEF JERKY
- Choose lean beef only, as fat goes ... or follow directions on package.
Ingredients: 11 (ketchup .. salt .. sauce .. strips ...)
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- 2. GROUND BEEF JERKY
- Mix all ingredients together in a good sized mixing bowl. Use your hands to make sure the seasonings are evenly distributed throughout the meat. ...
Ingredients: 6 (beef .. salt .. sauce .. sugar ...)
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- 3. VENISON OR BEEF JERKY
- Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from deer. For ...
Ingredients: 14 (beef .. peppers .. salt! .. sauce ...)
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- 4. BEEF JERKY
- Place meat in freezer and allow it to become about half frozen, so that you can see ice crystals in the meat, but it is still slightly pliable. Using ...
Ingredients: 4 (salt ...)
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- 5. DEER OR BEEF JERKY
- 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 ...
Ingredients: 9 (sauce .. smoke ...)
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- 6. WORLD FAMOUS BEEF JERKY
- Start with several pounds of very lean beef roast. You should choose ... content becomes more uniform throughout.
Ingredients: 7 (garlic .. sauce .. sugar ...)
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- 7. BEEF JERKY (Camping)
- 1 1/2 pound lean beef, cut in strips ... 200 degrees for 5-8 hours.
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- 8. BEEF JERKY
- Dissolve salt and spices in warm water and then add remaining ingredients. Cover marinade in refrigerator for 24 hours, turning frequently. Place ...
Ingredients: 10 (salt .. sauce .. smoke .. warm ...)
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- 9. BEEF JERKY
- Trim off all visible ... remaining ingredients. Pour over beef strips. Let stand 1 ... beef jerky will keep indefinitely.
Ingredients: 6 (salt .. sauce .. smoke .. steak ...)
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- 10. BEEF JERKY
- Cut long thin strips of lean meat -- deer, beef -- then soak in ... drying process. Very good Jerky!
Ingredients: 10 (accent .. meat .. salt .. sauce .. smoke ...)
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