|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.
Tip: Try cut beef jerky for more results.
1 - 7 of 7 for thick cut beef jerky
Make a salt ... that has been cut in thickness of ... Check periodically so meat does not dry out too much. NOTE: This doesn't last long around our house!
Cut meat in 3/4" ... slightly cracked open. After cooking, turn off heat, open oven door and let air dry for 8 hours more. Package jerky in bags or jars.
Cut meat into strips ... for 8-9 hours with oven door open slightly. Turn off heat, open oven door and let air dry for 8 hours more. Pack in jars or bags.
Combine all spices and sauces. Add meat and mix to coat. Let stand at room temperature 1 1/2 hours or overnight in refrigerator. Shake off any excess ...
Mix all but ... glass pan. Add cut meat turning to ... lowest setting with the oven door slightly cracked open for 4 hours or until doneness that you like.
Place beef in marinade and ... lowest heat of oven until dried the way you like it. This makes a big amount, so I cut the recipe to 1/4 of all ingredients.
Combine seasonings and brush onto both sides of meat. Place toothpicks through top of slices of meat and hang from racks of oven. Place in preheated ...
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