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Results 1 - 10 of 49 for flank steak jerky
1. BEEF JERKY
Should be marinated overnight for ... to 3 hours. Do not over dry; the jerky will be crunchy. Store in air tight container at room temperature.
Trim all visible fat from meat and cut slices, 1/4 thick or less. Cut slices across the grain. Meat is easier to slice thinly if partially ...
3. BEEF JERKY
If you like barbecue flavor, add 1/2 cup B-B-Q sauce. Trim meat of all possible fat - semi-freeze for easier slicing, 1/8 inch thick. ...
4. BEEF JERKY
Trim off all visible fat ... becomes rancid). Cut flank steak lengthwise with grain into long ... been removed, beef jerky will keep indefinitely.
Trim off fat. Slice meat in strips 2 inches long and 1/2 inch thick. Place in shallow baking dish. Combine all other ingredients and pour ...
Trim all excess fat from ... hours. Don't let it dry out too much. Good jerky should be chewy and flexible, not brittle. Store in a dry place.
Trim fat from flank steak. Cut with grain into ... containers. (Note: Beef jerky should not be crisp. If it is, oven temperature is too high).
Slice partially frozen meat as thinly as possible (with the grain for chewiness or against the grain for tenderness). Sprinkle the meat ...
Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ...
10. JERKY
Remove all fat from meat and cut with grain into 1/4-inch thick strips. (partly frozen cuts easier) Place meat in flat pan. Mix all ...
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