Results 41 - 50 of 292 for jerky

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Should be marinated ... degrees), approximately 2 to 3 hours. Do not over dry; the jerky will be crunchy. Store in air tight container at room temperature.

Semi-freeze steak. Slice 1/8 inch thick with grain. Mix all ingredients and marinate overnight. Put foil on bottom oven rack. Lay strips of meat on ...

Trim all fat ... or chuck fillet. Jerky should not be ... large, use 2 baking sheets. Arrange in center of oven no closer than 4 inches from top or bottom.

Trim fat from flank steak. Cut with grain into 1/8 inch thick strips. Toss with soy sauce and garlic salt and lemon pepper. Place strips close ...

Trim off all ... final hours until chewy as desired. Makes one half pound jerky. Recipe can be doubled or tripled, but strips must not overlap on oven racks.

Place meat in freezer and allow it to become about half frozen, so that you can see ice crystals in the meat, but it is still slightly pliable. Using ...

Cut meat with grain in 1/4 to 1/8 inch strips. Marinate at least 20 minutes. But no longer than 24 hours. Bake at 150 degrees in oven, on rack, for 7 ...

Brisket, rump or other lean beef. Slice very thin with grain of meat. Dampen both sides of meat with 1/2 soy sauce and 1/2 water. Salt down both ...

Trim all the ... to your beef jerky fancy.) You shouldn't ... tough but not break when bend. Store the jerky at room temperature in an airtight container.

Cut steak lengthwise (with the grain) in long strips no more than 1/4" thick. Combine remaining ingredients in mixing bowl. Add meat and marinate 1 ...

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