|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 69 for smoked beef jerky
Result Page: 1
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.
I sometimes don't ... or expose to sun until thoroughly dry but still somewhat pliable (6-7 hours). Store in air-tight container. Makes about 8 oz. jerky.
Put meat in glass pan. Pour sauce over and marinate 1 hour. Lay across rack and bake 150 degrees for 7-8 hours.
In a large mayonnaise jar, mix together all ingredients but the meat. Trim fat off the meat and slice it 1/8 inch thick. (Semi-freeze meat for 1 hour ...
Combine all ingredients except beef. Stir well. ... overlap. Dehydrate at 145 degrees (High) for 4 to 6 hours. Drying time will depend on thickness of the meat.
Mix salts and liquid smoke. Layer meat ... rack in oven with aluminum foil on bottom rack for 4 hours at 150 degrees. Turn meat over for 5 additional hours.
Enter the wooded ... cover with liquid smoke and water to ... until dried. Remove toothpicks. Then sit back and enjoy your big buck. Set oven on 150 degrees.
Slice meat into strips with the grain (flank works best). Make the marinade and put the meat in a container like Tupperware that you can turn every ...
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 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. ...
Result Page: 1
top of page