- 41. 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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- 42. 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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- 43. BEEF JERKY
- For 4 pounds meat soak overnight. Oven 125 degrees for 5 hours.
Ingredients: 7 (salt .. sauce .. smoke ...)
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- 44. 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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- 45. 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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- 46. BEEF OR VENISON JERKY
- Marinate thin slices of meat overnight. Bake 6-8 hours at 200.
Ingredients: 3 (salt .. sauce ...)
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- 47. 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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- 48. BEEF JERKY
- Trim off all fat from round steak. Season to taste with the remaining ingredients by pounding in with the edge of a saucer. Cut the meat into 1/4-1/2 ...
Ingredients: 7 (basil .. marjoram .. oregano .. salt .. steak .. thyme ...)
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- 49. BEEF JERKY
- Soak 3 days. Then dry in oven with light bulb for about 12 hours. Turn every 2 hours. Or put in oven at lowest temperature.
Ingredients: 7 (salt .. sauce .. slices .. worcestershire ...)
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- 50. BEEF OR VENISON JERKY
- Cut meat 1/4 inc thick x 1 inch to 1 1/2 inch wide and 4 inch to 6 inches long. Cut meat with grain of meat. Use flat square, deep pan to put meat in ...
Ingredients: 4 (salt ...)
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