|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
Tip: Try jerky marinade for more results.
1 - 10 of 13 for beef jerky marinade
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Slice the beef as thin as ... grain. Mix the marinade ingredients, put the ... dry, and set it on the dryer racks for 2-3 days. Check by snapping a piece.
Marinate deer or beef in marinade overnight. Take deer ... your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.
Place prepared meat in marinade for 24 hours, turning meat often.
Freeze the brisket 30 minutes not totally frozen just firm. Cut into strips 1/4 inch thick. Remove any visible fat. Mix all other ingredients ...
Cut meat in ... shallow pan. Combine marinade ingredients and rub ... lightly with sesame oil for additional flavor and shinier appearance. 36 appetizers.
Cut meat into thin strips (1/8 inch) about 4 inches long. Soak overnight in a cover pot in above mixture. Put meat on a rack in oven to dry at about ...
Place beef in marinade and cover. Turn ... oven until dried the way you like it. This makes a big amount, so I cut the recipe to 1/4 of all ingredients.
Make marinade of these ingredients. ... when done. Cool completely. Store in airtight container in cool, dry place. Lasts a long time (if not all eaten!).
For meat, use ... crowd meat in marinade. Soak meat ... dry on paper towel. Bake at 140 to 130 degrees (lowest heat) with oven door ajar, 8 to 10 hours.
Mix ingredients together, marinade meat in covered ... rack with tin foil under to catch juices. Cook at 150 degrees for 7 hours or until dry and chewy.
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