- 11. TEX-MEX JERKY
- I sometimes don't add ... inch thick. Place in marinade. Stir; cover and ... Makes about 8 oz. jerky.
Ingredients: 9 (salt .. smoke .. steak ...)
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- 12. SPICY JERKY
- Trim meat to remove ... inch thick. Place in marinade. Stir; cover and ... Makes about 8 oz. jerky.
Ingredients: 10 (salt .. smoke .. steak ...)
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- 13. BEEF JERKY
- I sometimes don't add ... inch thick. Place in marinade. Stir; cover and ... Makes about 8 oz. jerky.
Ingredients: 9 (salt .. smoke .. steak ...)
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- 14. WORLD FAMOUS BEEF JERKY
- Start with several pounds ... work better. Mix a marinade with some or all ... Thinner will make the jerky spicier and crisper, thicker, ... content becomes more uniform throughout.
Ingredients: 7 (garlic .. sauce .. sugar ...)
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- 15. VENISON OR BEEF JERKY
- Cut meat in 3/8-inch ... all ingredients to make marinade. Put meat strips ... keep up to 2 years.
Ingredients: 8 (accent .. beef .. salt .. sauce ...)
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- 16. BEEF JERKY
- For meat, use cheap ... over crowd meat in marinade. Soak meat overnight ... ajar, 8 to 10 hours.
Ingredients: 7 (meat .. salt .. sauce .. smoke ...)
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- 17. BEEF JERKY
- Make marinade of these ingredients. Trim ... time (if not all eaten!).
Ingredients: 6 (sauce .. smoke .. steak ...)
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- 18. BEEF JERKY
- Mix ingredients together, marinade meat in covered dish ... or until dry and chewy.
Ingredients: 9 (salt .. sauce .. smoke ...)
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- 19. DEER JERKY
- Mix marinade, dip each piece of meat in marinade and leave overnight. Heat oven until warm and dry for 8 to 10 hours. Leave door ajar.
Ingredients: 8 (sauce .. smoke ...)
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