Results 1 - 10 of 108 for no salt beef jerky

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Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from ... across the grain no more than 1/4" thick and ... Sodium Nitrate (curing salt) can be used to ... follow directions on package.

Remove all fat from the meat and place in freezer. When it is semi-frozen, cut it into 3/8 to 1/4 inch strips. Meat cut against the grain ...

Mix all ingredients together in ... from the oven jerky is cooled and stored in ... to prevent further drying. Store in refrigerator or freezer.

Cut meat 3/16" thick. (Remove fat and tallow.) Add water to cover meat, cover and refrigerate overnight. Drain, pat dry. Lay strips on oven ...

Cut strips 1/2" thick, 1 1/2" wide and 6" long. Marinate 24 hours in a covered container in the refrigerator. Place toothpicks through the ...



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 ...

Cut meat into strips with grain. Dissolve salt in the water, add remaining ... oven door and let air dry for 8 hours more. Pack in jars or bags.

Cut steak into strips no more than 1/4 inch thick. ... at 150 degrees overnight or 10 to 12 hours. Store after cooled in an airtight container.

Slice the beef as thin as you can ... days if possible. Pat the meat dry, and set it on the dryer racks for 2-3 days. Check by snapping a piece.

Mix ingredients together, marinade meat in covered dish for 24 hours in refrigerator. Remove from marinade and pat dry. Put a toothpick ...

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