- 31. BEEF JERKY
- Mix. Soak in liquid for 24 hours. Place in oven on grate. Heat oven at 140 degrees. Leave in oven for 12 hours.
Ingredients: 7 (salt .. sauce .. sugar ...)
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- 32. BEEF JERKY
- Mix ingredients together. I use a glass bowl. Cut round or flank steak into 1/8 or 1/4 inch strips (across the grain). Meat cuts easier if half ...
Ingredients: 10 (catsup .. sauce .. smoke ...)
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- 33. BEEF OR VENISON JERKY
- 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 ...
Ingredients: 6 (salt .. sauce .. smoke ...)
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- 34. BEEF JERKY - VENISON
- Slice meat into strips with the grain (flank works best). Make the marinade and put the meat in a container like Tupperware that you can turn every ...
Ingredients: 8 (sauce .. smoke ...)
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- 35. BEEF JERKY
- Put meat in glass pan. Pour sauce over and marinate 1 hour. Lay across rack and bake 150 degrees for 7-8 hours.
Ingredients: 7 (sauce .. smoke .. strips ...)
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- 36. BEEF JERKY
- For 4 pounds meat soak overnight. Oven 125 degrees for 5 hours.
Ingredients: 7 (salt .. sauce .. smoke ...)
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- 37. BEEF JERKY
- Cut strips 1/2" thick, 1 1/2" wide and 6" long. Marinate 24 hours in a covered container in the refrigerator. Place toothpicks through the ends and ...
Ingredients: 16 (accent .. bouquet .. meat .. salt .. sauce .. smoke ...)
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- 38. BEEF JERKY
- Mix salts and liquid smoke. Layer meat and half of above mixture. Refrigerate for 6 hours. Turn meat over and layer with rest of mixture. Refrigerate ...
Ingredients: 8 (salt .. smoke .. strips .. sugar ...)
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- 39. BEEF OR VENISON JERKY
- Marinate thin slices of meat overnight. Bake 6-8 hours at 200.
Ingredients: 3 (salt .. sauce ...)
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- 40. VENISON JERKY (BEEF)
- Enter the wooded area very slowly. Keep a watchful eye out for the buck. Once in sight, use 12 gauge shotgun wisely. Take your buck to a butcher and ...
Ingredients: 8 (area .. gun .. smoke .. toothpicks .. venison ...)
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