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Results 1 - 10 of 21 for jerky flavors
1. BEEF JERKY
Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from ... teaspoon to the above recipe or follow directions on package.
2. 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.
Mix first 7 ingredients together in large bowl. Place meat in bowl with mixture. All meat must be covered. Refrigerate overnight. Preheat ...
Time to prepare: 45 minutes. ... Add onion, beef jerky torn into small pieces, garlic, ... to serving, add minced pickled Jalapenos. Serve hot.
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 ...
Trim and discard all fat from meat. Cut the meat in 1/8 - 1/4 inch thick slices, with or across the grain. Make strips 1 1/2 inches wide ...
Discard fat from meat. Cut meat 1/8-1/4 inch thick, about 1/2 inch wide and as long as possible. Combine ingredients in bowl and mix meat ...
8. BEEF JERKY
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 ...
9. DEER JERKY
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 ...
10. OVEN DRIED JERKY
Trim and discard all fat from the meat (it becomes rancid quickly). Cut the meat in 1/8 to 1/4 inch thick slices with or across the grain ...
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