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Results 1 - 10 of 72 for smoked beef jerky
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.
Trim and discard all fat from meat (it becomes rancid quickly). Cut meat into 1/2 or 1/4 inch slices (with or across grain as you wish). If ...
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.
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 ...
Slice meat into strips with the grain (flank works best). Make the marinade and put the meat in a container like Tupperware that you can ...
6. BEEF JERKY
I sometimes don't add these. ... thoroughly dry but still somewhat pliable (6-7 hours). Store in air-tight container. Makes about 8 oz. jerky.
7. BEEF JERKY
Freeze meat for 2-3 hours ... jar. No need to refrigerate. Jerky will keep for many weeks and become more tasty. Recipe also good for deer meat.
Enter the wooded area very ... cover with liquid smoke and water to cover completely. ... back and enjoy your big buck. Set oven on 150 degrees.
9. BEEF JERKY
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 ...
10. BEEF JERKY
Remove all fat. Slice into ... stir twice. Lay beef strips in marinate pan. Place ... store in airtight container. Makes about 1 pound dried jerky.
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