- 1. BEEF JERKY
- Choose lean beef only, as fat goes rancid when making jerky. Remove all fat ... or follow directions on package.
Ingredients: 11 (ketchup .. salt .. sauce .. strips ...)
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- 2. GROUND BEEF JERKY
- Mix all ingredients together ... removed from the oven jerky is cooled and stored ... Store in refrigerator or freezer.
Ingredients: 6 (beef .. salt .. sauce .. sugar ...)
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- 3. VENISON OR BEEF JERKY
- Select lean cuts of ... says you can make jerky in your car on ... sun will shine on it.
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. BEEF JERKY (Camping)
- 1 1/2 pound lean beef, cut in strips ... cookie sheet to put jerky on to bake. Bake at 200 degrees for 5-8 hours.
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- 7. BEEF JERKY
- Dissolve salt and spices ... 8 more hours. Package jerky in bags or jars.
Ingredients: 10 (salt .. sauce .. smoke .. warm ...)
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- 8. BEEF JERKY
- Trim off all visible ... remaining ingredients. Pour over beef strips. Let stand 1 ... has been removed, beef jerky will keep indefinitely.
Ingredients: 6 (salt .. sauce .. smoke .. steak ...)
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- 9. 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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- 10. BEEF JERKY
- Should be marinated overnight ... and seasonings. Pour over beef strips and toss often ... not over dry; the jerky will be crunchy. Store in air tight container at room temperature.
Ingredients: 7 (flavor .. ground .. msg .. salt .. sauce ...)
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