1 - 10 of 119 for peppered 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.

Trim and discard all fat from meat (it becomes rancid quickly). Cut meat into 1/2 or 1/4 inch slices (with or across grain as you wish). If ...

Cut long thin ... meat -- deer, beef -- then soak ... place on oven racks for 10 to 12 hours, 150F., do not try to rush the drying process. Very good Jerky!

Combine all ingredients except meat. Stir until seasonings are mixed well. Trim all fat off of meat. Cut meat in thin slices. Put meat in liquid ...

Place meat in ... salt and heavily pepper both sides of ... garlic. Cook at 200 degrees, turning once for 6 hours. Store in airtight jar in a dark place.

Cut meat with grain in 1/4 to 1/8 inch strips. Marinate at least 20 minutes. But no longer than 24 hours. Bake at 150 degrees in oven, on rack, for 7 ...

Marinate overnight in jar. When ready to fix, drain on paper towels. Then lay strips on an oven rack. Roast at lowest possible temperature (125 to ...

Cut beef into strips about ... and garlic powder, pepper, Worcestershire sauce ... flame will dry jerky in about 4 days). Store in plastic bag or covered jar.

Slice meat with ... smaller in size. Test often toward the end of the drying time and take the jerky from the oven when it is just the way you like it best.

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. ...

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