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Results 1 - 10 of 17 for hickory liquid smoke jerky

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Select lean cuts of meat. ... way to make jerky is to use a dehydrator ... set the temperature to just above 140°F. A smoker may also be used.

Cut lean meat into 1/4-inch strips. Mix all ingredients in a bowl. Soak meat overnight, stirring occasionally. Rinse off meat. Place meat ...

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 ...

Slice meat into thin strips while frozen (NO FAT). Marinate for 1 day in refrigerator. Next day, put on racks with pan underneath and dry ...

Mix salt, garlic powder, and ... like to use hickory chips. If you don't have a smoker, mix venison with liquid smoke in a bowl first, then ... ajar for 5-6 hours.



Cut meat in 1/2" to 3/4" pieces. Seal in air tight bag with above ingredients in refrigerator for 2 days. Drain off sauce and spread in ...

Cut meat into thin strips. Mix all ingredients. Place in covered bowl. Mix as often as you can while marinating marinate in refrigerator 24 ...

Tenderize meat with meat cleaver, ... until dry. More liquid may be added if needed ... if you want to double recipe set in separate containers.

Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 ...

Use meat that has been cut across the grain, approximately 1" wide and 1/4" thick. Mix all ingredients together. Then add meat. Refrigerate ...

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