Results 111 - 120 of 131 for liquid smoke jerky

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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 ...

112. JERKY
Remove as much ... and thickness of jerky. Open oven ... to be kept for a long period of time. but I double you will be able to leave it alone that long.

Mix salts and liquid smoke. Layer meat ... rack in oven with aluminum foil on bottom rack for 4 hours at 150 degrees. Turn meat over for 5 additional hours.

Slice flank steak in thin slices diagonally across grain. Combine seasonings mixture. Pour mixture over meat and let soak in mixture 4 to 6 hours. ...

If you like ... Make sure the liquid saturates the meat. ... possible temperature for 6 to 12 hours. The longer you roast the more crispy the meat gets.

Cut meat in 1/2" to 3/4" pieces. Seal in air tight bag with above ingredients in refrigerator for 2 days. Drain off sauce and spread in flat pan. Put ...

Enter the wooded ... and cover with liquid smoke and water to ... dried. Remove toothpicks. Then sit back and enjoy your big buck. Set oven on 150 degrees.

For 4 pounds meat soak overnight. Oven 125 degrees for 5 hours.

Select lean cuts ... way to make jerky is to use ... temperature setting that allows you to set the temperature to just above 140°F. A smoker may also be used.

Place meat in container and cover with marinade, piercing slices deeply with fork. Marinate overnight in covered container in refrigerator. Remove ...

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