| Balsamico: A Balsamic Vinegar Cookbook | by John Pamela Sheldon
This encore to the bestselling "Parmigiano!" weds evocative location photography and rustic food photos with 50 recipes for openers, sides, pastas... |  |
Results 41 - 44 of 44 for jerky ground.
- 41. DEER JERKY
- Mix all ingredients together. Form into balls the size of a grapefruit. Put wax paper on both sides of meat and roll to 1/8 inch thick. Take top ...
Ingredients: 11 (accent .. meat .. salt .. sauce .. shake ...)
| - 42. WARRIORS' MARK JERKY
- Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate overnight. Dry ...
Ingredients: 8 (lemon .. pieces .. salt .. smoke .. sugar ...)
| - 43. GOAT JERKY
- Trim meat and soak 24 hours in a mixture of salt and water. Drain meat from water and marinate in the above mixture 1 to 2 hours. Smoke over hot ...
Ingredients: 6 (meat .. salt .. sauce .. smoke ...)
| - 44. BEEF JERKY
- Marinate in: 1 c. ... onion powder 1/4 tsp. ground red pepper 1 tsp. ... best drying process. The jerky should be slightly flexible, ... store in a cool area.
Ingredients: 1
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