- 11. GAME - JERKY
- Thaw meat. Mix the above into meat. Mix again every few hours for the next 18 to 24 hours. Then roll out in pan and mark off in one inch strips and ...
Ingredients: 8 (cure .. juice .. sauce .. smoke ...)
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- 12. JERKY
- A smaller zip lock ... amount of meat for jerky. (7 inch x ... there is hardly any liquid left. Place on cookie ... rancid. Makes about 1/2 pound.
Ingredients: 7 (salt .. sauce .. smoke ...)
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- 13. JERKY
- Trim the fat off ... 1/2 pound of non-juicy jerky. Place foil under the racks to catch drippings.
Ingredients: 8 (sauce .. steak ...)
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- 14. JERKY
- Remove as much fat ... content and thickness of jerky. Open oven door ... leave it alone that long.
Ingredients: 10 (beef .. marjoram .. msg .. salt .. sauce .. smoke ...)
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- 15. JERKY
- Mix well. Cover tightly ... that will dry the jerky, not cook it ... cut in strips using scissors.
Ingredients: 7 (mustard .. smoke ...)
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- 16. MOJAVE JERKY
- Slice meat into strips ... keep as long. Mojave Jerky is an excellent camping food!
Ingredients: 8 (smoke ...)
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- 17. TEX-MEX JERKY
- I sometimes don't add ... Makes about 8 oz. jerky.
Ingredients: 9 (salt .. smoke .. steak ...)
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- 18. SPICY JERKY
- Trim meat to remove ... Makes about 8 oz. jerky.
Ingredients: 10 (salt .. smoke .. steak ...)
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- 19. BEEF JERKY
- Trim off all visible ... absorb most of the liquid.) Arrange strips of ... has been removed, beef jerky will keep indefinitely.
Ingredients: 6 (salt .. sauce .. smoke .. steak ...)
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- 20. BEEF JERKY
- I sometimes don't add ... Makes about 8 oz. jerky.
Ingredients: 9 (salt .. smoke .. steak ...)
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