|Sake A Modern Guide|
|by Sara Deseran|
Sake is hot, hot, hot (though the best are actually served cold). It's the hippest sip at the cocktail hour and, as the sommeliers will tell you, ...
Results 1 - 10 of 116 for oven jerky
Trim and discard ... overlapping directly on oven rack or on cake racks set in shallow rimmed baking pans, bake until done in 250 degree oven (4 to 6 hours).
Mix first 7 ... Refrigerate overnight. Preheat oven to 200°F. Place ... substitute garlic salt for regular table salt. Double recipe for larger pieces of meat.
Trim and discard ... directly on the oven racks or on ... cool; then remove from racks and store air-tight in plastic bags or in a jar with a tight lid.
Cut meat into ... strips directly on oven racks, putting foil ... bent, about 4 to 7 hours. Keep cool on refrigerate. Keeps indefinitely, may be frozen.
Discard fat from ... on racks in oven at lowest oven ... Pat off beads of oil. Let cool, place in airtight container. Keep in cool room. Makes 1/2 pound.
Day before preparing ... cookie sheet. Preheat oven to 350 degrees ... until meat is thoroughly dry. Broiling may be required for a few minutes if necessary.
Trim and discard ... overlapping). Put on oven racks or cake ... it has turned brown and is dry to touch, about 5 hours. Store in airtight plastic bags.
Trim all visible ... Spread slices on oven racks. Set oven ... brittle. Will keep well without refrigeration, but may be stored in refrigerator or freezer.
Thaw meat. Mix ... and mark off in one inch strips and put in oven for 4 to 5 hours or until it suits your taste. Check often the last hour for dryness.
Mix salt, garlic ... smoke in a bowl first, then follow the smoker recipe. Hang strips on oven rack set on "warm" with door slightly ajar for 5-6 hours.
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