- 1. BEEF JERKY
- Choose lean beef only, as fat goes rancid when making jerky. Remove all fat ... If you freeze meat for a short time, not ... in smoker, oven, or food dehydrator at 160-180°F. Turn when ... or follow directions on package.
Ingredients: 11 (ketchup .. salt .. sauce .. strips ...)
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- 2. FOOD DEHYDRATOR HAMBURGER JERKY
- Mix all ingredients as ... the trays of your dehydrator to cover each shelf. ... relatively even drying time for all the trays. At ... large pieces of drying jerky, or even remove ... for up to 2 months.
Ingredients: 8 (jerky .. juice .. sauce ...)
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- 3. BEEF JERKY - DEHYDRATOR
- Remove all fat from ... in the above sauce for at least 1 hour. ... colander and place on dehydrator trays. Do not overlap ... without breaking. Store in refrigerator.
Ingredients: 8 (ketchup .. salt .. sauce .. steak .. worcestershire ...)
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- 4. JERKY
- Use 1/2 to 3/4 ... of meat. Let marinate for 24 hours, pat dry ... depending on size of meat.
Ingredients: 9 (honey .. jalapeno .. meat. .. pepper. .. smoke ...)
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- 5. JERKY
- In case you cannot ... meat. Give ample time for meat to absorb ingredients before baking. With all Jerky recipes, cut meat into ... overnight, about 8-12 hours. Dehydrator is best for drying, ... 6-8 hours in a dehydrator.
Ingredients: 44 (cinnamon .. clove .. cloves .. juice .. ketchup ...)
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- 6. VENISON OR BEEF JERKY
- Select lean cuts of ... front shoulders from deer. For greatest tenderness slice very ... If you have a dehydrator, use it. I ... says you can make jerky in your car on ... sun will shine on it.
Ingredients: 14 (beef .. peppers .. salt! .. sauce ...)
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- 7. WORLD FAMOUS BEEF JERKY
- Start with several pounds ... Thinner will make the jerky spicier and crisper, thicker, ... soak at room temperature for at least an hour. ... and place in a dehydrator. Spread them in ... content becomes more uniform throughout.
Ingredients: 7 (garlic .. sauce .. sugar ...)
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- 8. BEEF JERKY
- Combine all ingredients except ... hours. Remove meat to dehydrator racks, do not overlap. Dehydrate at 145 degrees (High) for 4 to 6 hours. ... on thickness of the meat.
Ingredients: 8 (salt .. sauce .. smoke ...)
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