|Tender Bar, The|
|by J.r. Moehringer|
"Long before it legally served me, the bar saved me," asserts J.R. Moehringer, and his compelling memoir The Tender Bar is the story of how and why.
Results 1 - 10 of 11 for tender beef jerky
Result Page: 1
Bake 4-6 hours and 135 degrees, then at 100 degrees until done in the dehydrator or oven with door open.
Mix salts and liquid smoke. Layer meat and half of above mixture. Refrigerate for 6 hours. Turn meat over and layer with rest of mixture. Refrigerate ...
Mix ingredients together, marinade meat in covered dish for 24 hours in refrigerator. Remove from marinade and pat dry. Put a toothpick through the ...
Slice meat into ... and marinate overnight in refrigerator. Next morning, lay strips of beef on oven racks. Bake at 125 to 140 degrees for 8 to 10 hours.
Slice beef into thin strips and marinate in above ingredients for 1 day. Hang slices over oven rack and dry in 200 degree oven for 10-12 hours.
Mix ground meat thoroughly with the spices. Roll the meat into balls (about 1 pound each). Place a meat ball between 2 sheets of waxed paper and roll ...
Cut strips 1/2" thick, 1 1/2" wide and 6" long. Marinate 24 hours in a covered container in the refrigerator. Place toothpicks through the ends and ...
Cut steak diagonally ... well. Dip all beef sticks in marinate, ... or deer. Store in refrigerator. If it molds, wash with warm water and dry with towel.
Mix thoroughly. Place 1 cup of mixture on a sheet of aluminum foil. Cover with wax paper and flatten mixture. Roll out mixture until about 1/8 inch ...
Semi freeze meat. Trim off all fat. Slice meat 1/8" thick with the grain. Mix all ingredients in shallow glass dish. Marinate overnight, covering ...
Result Page: 1
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