Results 11 - 20 of 76 for venison jerky

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Trim and discard all fat from meat (it becomes rancid quickly). Cut meat into 1/2 or 1/4 inch slices (with or across grain as you wish). If ...

Slice meat into thin strips while frozen (NO FAT). Marinate for 1 day in refrigerator. Next day, put on racks with pan underneath and dry in a 200 ...

Trim off all fat. Cut meat with the grain into 1/8 to 1/4 inch slices. (It is easier to cut if meat is partially frozen.) Mix all seasonings together ...

Slice venison into 3/4 inch ... directly on rack 6-8 hours at 150 degrees. Check at around 4-5 hours. Don't let cook too long and get crisp, it should be chewy.

Cut venison into 1/2 inch ... very dry. In gas oven the pilot flame will dry jerky in 4 days. In 200 degree electric oven, leave in oven until dry by feel.

Mix all but meat and pour in glass pan. Add cut meat turning to coat well. Cover and leave in refrigerator for 12 hours. Dry on a rack (cake cooling ...

Mix salt, garlic ... a bowl. Slice venison into strips about ... smoker recipe. Hang strips on oven rack set on "warm" with door slightly ajar for 5-6 hours.

Trim off fat, cut meat into thin strips, place them in oblong pan or dish. Combine rest of ingredients in a saucepan. Bring to a boil, turn down and ...

Mix all the above ingredients and pour over meat and marinate overnight in refrigerator or where cool. (Zip Lock bags do very well for this purpose.) ...

Trim away all fat and slice 1/8 inch thick. Cover bowl or pan with meat. Liberally use salt, pepper and garlic powder on meat. Next sprinkle with soy ...

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