|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try beef jerky marinade for more results.
Results 1 - 9 of 9 for smoked beef jerky marinade
Marinate deer or beef in marinade overnight. Take deer ... your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.
Place beef in marinade and cover. Turn ... oven until dried the way you like it. This makes a big amount, so I cut the recipe to 1/4 of all ingredients.
Cut meat into thin strips (1/8 inch) about 4 inches long. Soak overnight in a cover pot in above mixture. Put meat on a rack in oven to dry at about ...
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 ...
Place prepared meat in marinade for 24 hours, turning meat often.
Mix ingredients together, marinade meat in covered ... rack with tin foil under to catch juices. Cook at 150 degrees for 7 hours or until dry and chewy.
I sometimes don't ... thick. Place in marinade. Stir; cover ... still somewhat pliable (6-7 hours). Store in air-tight container. Makes about 8 oz. jerky.
For meat, use ... crowd meat in marinade. Soak meat ... dry on paper towel. Bake at 140 to 130 degrees (lowest heat) with oven door ajar, 8 to 10 hours.
Make marinade of these ingredients. ... when done. Cool completely. Store in airtight container in cool, dry place. Lasts a long time (if not all eaten!).
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