Results 1 - 10 of 229 for jerky sauce

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Choose lean beef ... rancid when making jerky. Remove all ... not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package.

Makes enough for about 1 1/2 pounds of meat - venison, elk, beef, etc. Trim all fat from meat; cut into strips 1/4 inch thick and up to 2-3 inches ...

1.Cut Venison into 1/4-inch-thick slices. In a large non-reactive bowl, combine all remaining ingredients and blend together. Add meat and stir well. ...

Thaw frozen meat partially. Trim all fat. Slice meat into 1/8" strips. Marinate overnight in brine. Drain. Lay in single layer on oven rack. Roast at ...

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.

Trim all visible fat from meat and cut slices, 1/4 thick or less. Cut slices across the grain. Meat is easier to slice thinly if partially frozen. In ...

Thaw meat. Mix the above into meat. Mix again every few hours for the next 18 to 24 hours. Then roll out in pan and mark off in one inch strips and ...

Slice 1/2 inch thick strips. Mix ingredients in bowl. Add meat. Let stand 1 hour or overnight. Shake off excess liquid and arrange on racks. Dry at ...

Trim fat from ... Toss with soy sauce and garlic salt ... airtight containers. (Note: Beef jerky should not be crisp. If it is, oven temperature is too high).

10. JERKY
In case you ... baking. With all Jerky recipes, cut meat ... Soak meat in sauce. Meat will ... 3-4 hours in the oven and about 6-8 hours in a dehydrator.

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