|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 beef jerky for more results.
Results 1 - 10 of 23 for ground beef jerky
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Mix thoroughly. Place 1 cup of mixture on a sheet of aluminum foil. Cover with wax paper and flatten mixture. Roll out mixture until about 1/8 inch ...
Mix all ingredients ... from the oven jerky is cooled and ... to continue. Seal the container to prevent further drying. Store in refrigerator or freezer.
Should be marinated ... seasonings. Pour over beef strips and toss ... over dry; the jerky will be crunchy. Store in air tight container at room temperature.
Mix all ingredients ... pieces of drying jerky, or even ... to fit into a qt. Ziploc bag) Store in a Ziploc bag in the refrigerator for up to 2 months.
If you are ... make your own jerky for this dish ... as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper.
Mix ingredients with water. Place garlic cloves in cheese cloth and crush. Let hang in water. Add meat and soak for 12 hours. Dry over coals, turning ...
Remove as much ... and have coarse ground. Mix all ... and thickness of jerky. Open oven ... time. but I double you will be able to leave it alone that long.
Blend spices well ... 3 inches. Aluminum foil may be placed on shelf below to catch melted fat. While jerky is still warm, cut into strips with scissors.
1. Slice flank steak in thick slices diagonally across the grain. 2. Combine seasoning mixture and brush on both sides of meat. Arrange meat slices ...
Mix ground meat thoroughly with ... thick. Put the sheets of meat on the oven racks or in a dehydrator and bake at a low temperature, below 200 degrees F.
Result Page: 1
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