|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try jerky marinade for more results.
Results 1 - 10 of 13 for beef jerky marinade
Result Page: 1
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.
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 ...
Cut meat in ... shallow pan. Combine marinade ingredients and rub ... lightly with sesame oil for additional flavor and shinier appearance. 36 appetizers.
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 ...
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!).
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.
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.
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