|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 32 for beef jerky seasoning
Result Page: 1
Should be marinated ... all sauces and seasonings. Pour over beef strips and toss ... over dry; the jerky will be crunchy. ... container at room temperature.
Slice meat into ... and marinate overnight in refrigerator. Next morning, lay strips of beef on oven racks. Bake at 125 to 140 degrees for 8 to 10 hours.
Use a medium ... with more layers of meat and seasoning. Cover and let in refrigerator for 24 hours. Place strips on oven rack at 150 degrees for 8 hours.
Trim off all ... final hours until chewy as desired. Makes one half pound jerky. Recipe can be doubled or tripled, but strips must not overlap on oven racks.
Slice partially frozen meat as thinly as possible (with the grain for chewiness or against the grain for tenderness). Sprinkle the meat with any or ...
Place sliced steak ... hours. Lay strips of beef on single rack in oven. Open oven door 2 inches and bake at lowest temperature 125 degrees for about 8 hours.
Cut long thin ... meat -- deer, beef -- then soak ... place on oven racks for 10 to 12 hours, 150°F., do not try to rush the drying process. Very good Jerky!
Slice venison into strips 3/8 inch thick to ensure total saturation of meat while marinating. In container, combine remaining ingredients. Stir ...
To make meat ... Pour sauce and seasoning into mixing bowl, ... air will circulate. The next morning, remove the meat and place in air tight containers.
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. ...
Result Page: 1
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