|300 Beers to Try Before You Die!|
|by Roger Protz|
From Belgian fruit beers to hoppy cask ales, small-production microbrews to Czech Republic lagers, this is a personal and comprehensive portfolio ...
Tip: Try for ground jerky for more results.
1 - 10 of 10 for seasoning for ground jerky
Should be marinated overnight for best results. Don't ... all sauces and seasonings. Pour over ... over dry; the jerky will be crunchy. ... container at room temperature.
1.Cut Venison into ... 150 degrees and prop oven door about 2 inches using a foil ball or an empty can. Cook-Dry the venison for 8-10 hours or until dry.
Use 1/2 to ... pound of meat. Let marinate for 24 hours, pat dry and pepper. Dehydrate at about 123 degrees, about 8 to 11 hours depending on size of meat.
Mix meat and ... water. Brush on jerky evenly. Bake at 100 degrees for 4 to 5 ... cut edges off. When middle is done, cut into strips. Can also be frozen.
Mix all ingredients together and place in a salt shaker. After air drying meat, spread on paper towels and sprinkle mixture lightly on both sides of ...
Mix ground venison with spices. ... your oven control for 3 to 4 hours. When meat is dry, cut in strips, place in covered container and store in dry place.
Mix oil, sauces and seasonings together and pour ... at 200 degrees for 5-6 hours or ... put in smoker on low heat for 5-6 hours or until desired dryness.
Place meat strips ... oven to dry for at least 12 ... over once during the drying. The oven door should be slightly ajar to allow the moisture to escape.
Mix all ingredients ... tablespoons water and 4 tablespoons liquid smoke. Bake at 100 degrees for 5 hours then turn meat over and bake 1 hour. Cut in strips.
Trim meat and soak 24 hours in a mixture of salt and water. Drain meat from water and marinate in the above mixture 1 to 2 hours. Smoke over hot ...
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