|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
Tip: Try beef jerky marinade for more 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.
Place prepared meat in marinade for 24 hours, turning meat often.
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 ...
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 ...
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.
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!).
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.
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.
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