|From Amish And Mennonite Kitchens|
|by Phillis Pellman Good|
Amish and Mennonite cooking feeds the soul as well as the body. The delicious, traditional recipes in this very popular collection produce dishes ...
1 - 10 of 17 for dry seasoning for jerky
Result Page: 1
Preheat oven to ... Remove. Stir in seasoning packet. Add cereal ... minutes. Add beef jerky and cheese. Stir ... Variation: You can add 6 cups popped corn.
Mix cool fat ... add other ingredients. Dry out on tin ... sun in cheesecloth. When dry, cut in 2x3 inch food bars. Wrap in foil and dip in wax to store.
Cut deer into thin strips. Marinate overnight. Place across racks in oven set oven at 150 degrees. Leave in oven until dry and chewy.
Remove all fat ... the brine. Pat dry with paper towels. ... or a line for 1 hour, meat ... or your favorite seasoning (do not use ... this recipe. Put jerky on racks in ... pink on the inside.
Combine for sauce to marinate. ... top: Farmer Browns Seasoning or Seasoned salt ... 10 hours. Pat dry and spread on ... clothes and makes jerky all at the same time.
Should be marinated overnight for best results. Don't ... all sauces and seasonings. Pour over ... drip pan. Let dry in VERY slow ... over dry; the jerky will be crunchy. ... container at room temperature.
1.Cut Venison into ... 150 degrees and prop oven door about 2 inches using a foil ball or an empty can. Cook-Dry the venison for 8-10 hours or until dry.
Mix ingredients together, ... in covered dish for 24 hours in ... marinade and pat dry. Put a ... Cook at 150 degrees for 7 hours or until dry and chewy.
Combine sauces and seasonings. Marinade meat ... Drain and pat dry meat on paper ... in oven at 140 degrees for 4-8 hours, depending on desired chewiness.
Result Page: 1
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