1 - 10 of 137 for beef jerky

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Choose lean beef only, as fat goes rancid when making jerky. Remove all ... used, add 3/4 teaspoon to the above recipe or follow directions on package.

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 ingredients together. I use a glass bowl. Cut round or flank steak into 1/8 or 1/4 inch strips (across the grain). Meat cuts easier if half ...

Slice venison into strips, 3/8 inch thick. In container, combine remaining ingredients. Stir mixture until all of the spices have dissolved. Place ...

Bake 4-6 hours and 135 degrees, then at 100 degrees until done in the dehydrator or oven with door open.

Cut meat 3/16" thick. (Remove fat and tallow.) Add water to cover meat, cover and refrigerate overnight. Drain, pat dry. Lay strips on oven rack ...

Trim off fat. Slice meat in strips 2 inches long and 1/2 inch thick. Place in shallow baking dish. Combine all other ingredients and pour over meat. ...

Trim fat off meat. Slice 1/8 inch thick. Arrange in 9 x 13 x 2 inch glass baking dish. Combine soy and Worcestershire sauce, liquid smoke, garlic and ...

Beef jerky can be made ... bottle Worcestershire sauce 3 tsp. salt 1 1/2 tsp. garlic 1 tsp. pepper 3 sm. onions, chopped in blender with water to cover beef

Marinate in: 1 ... then pour over beef strips. Marinate 18 ... drying process. The jerky should be slightly ... lidded dry container and store in a cool area.

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