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Results 101 - 110 of 300 for jerky
101. HOMEMADE JERKY
Trim all excess fat from ... hours. Don't let it dry out too much. Good jerky should be chewy and flexible, not brittle. Store in a dry place.
102. JAZZY JERKY
Cut deer into thin strips. Marinate overnight. Place across racks in oven set oven at 150 degrees. Leave in oven until dry and chewy.
103. JERKY
Mix marinade ingredients together. Pour over meat and marinade overnight. Bake 6-8 hours at 150 degrees.
Mix all ingredients together and place in a salt shaker. After air drying meat, spread on paper towels and sprinkle mixture lightly on both ...
105. JERKY
Place prepared meat in marinade for 24 hours, turning meat often.
Cut choice cuts of tenderloin or hindquarter of deer into 2 or 3 inch strips (1" to 1 1/2" thick) any length. Place meat in large, flat ...
107. JERKY
Use 1/2 to 3/4 teaspoon of Morton's Tenderquick per 1 pound of meat. Let marinate for 24 hours, pat dry and pepper. Dehydrate at about 123 ...
In container combine: 1/2 c. ... bake. Store finished jerky in ziplock bags or other airtight ... to seal in freshness. Jerky will keep 2 years.
Mix ground meat thoroughly with the spices. Roll the meat into balls (about 1 pound each). Place a meat ball between 2 sheets of waxed ...
110. "JERKY" RECIPE
Mix together and refrigerate overnight. Roll out on waxed paper and score into strips. Freeze until hard. Place on rack and bake at 150 ...
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