1 - 10 of 232 for no salt jerky

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Choose lean beef ... rancid when making jerky. Remove all ... across the grain no more than 1/4" ... Sodium Nitrate (curing salt) can be ... follow directions on package.

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 ...

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. ...

If you are ... make your own jerky for this dish you will have no trouble finding commercial ... for an additional 20 minutes. Season with salt and pepper.

Grind up meat and mix with the first 8 of the above spices. Press meat onto sheets of tin foil or wax paper; be sure to get meat as thin as possible. ...

Freeze the brisket 30 minutes not totally frozen just firm. Cut into strips 1/4 inch thick. Remove any visible fat. Mix all other ingredients ...

Freeze meat for ... in a covered glass jar. No need to refrigerate. Jerky will keep for many weeks and become more tasty. Recipe also good for deer meat.

Semi-freeze steak. Slice 1/8 inch thick with grain. Mix all ingredients and marinate overnight. Put foil on bottom oven rack. Lay strips of meat on ...

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 ...

10. JERKY
In case you ... garlic powder, garlic salt can replace the ... baking. With all Jerky recipes, cut meat ... the oven and about 6-8 hours in a dehydrator.

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