Jerky Season - Recipes

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Results 1 - 10 of 75 for jerky season

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Mix all ingredients together and place in a salt shaker. After air drying meat, spread on paper towels and sprinkle mixture lightly on both ...

1.Cut Venison into 1/4-inch-thick slices. In a large non-reactive bowl, combine all remaining ingredients and blend together. Add meat and ...

Thaw frozen meat partially. Trim all fat. Slice meat into 1/8" strips. Marinate overnight in brine. Drain. Lay in single layer on oven ...

Dice meat in 3/8-inch thick strips. Mix in large bowl, all ingredients then add meat. Marinate overnight. Place on cookie sheets in oven or ...

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.

Mix oil, sauces and seasonings together and pour over venison strips. Marinate overnight. Place strips of venison on cookie sheets and ...

Start with several pounds of ... will make the jerky spicier and crisper, thicker, up ... the moisture content becomes more uniform throughout.

Trim off all fat. Cut meat with the grain into 1/8 to 1/4 inch slices. (It is easier to cut if meat is partially frozen.) Mix all ...

Best cuts to use: leg muscles, chest, rib and neck cuts. If whole ham, debone first, then freeze it. Have butcher slice lengthwise 1/4 to ...

10. BEEF OR VENISON JERKY

Cut meat 1/4 inc thick x 1 inch to 1 1/2 inch wide and 4 inch to 6 inches long. Cut meat with grain of meat. Use flat square, deep pan to ...

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