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Results 111 - 120 of 135 for liquid smoke jerky
111. BEEF JERKY
Brisket, rump or other lean beef. Slice very thin with grain of meat. Dampen both sides of meat with 1/2 soy sauce and 1/2 water. Salt down ...
112. BEEF JERKY
For 4 pounds meat soak overnight. Oven 125 degrees for 5 hours.
113. JERKY
A smaller zip lock bag ... of meat for jerky. (7 inch x 8 ... is hardly any liquid left. Place on cookie sheets ... rancid. Makes about 1/2 pound.
114. BEEF JERKY
Slice roast very thin. Mix all ingredients together. Let meat stand in sauce for 5 minutes. Get oven warm then turn off and put strips in ...
115. VENISON JERKY
Brush strips with above liquid mixture and place in layers ... from top or bottom of oven. Do no overlap meat. If meat drips, oven is too hot.
116. JERKY
Slice the meat, with the grain, into very thin slices. Pour remaining ingredients over meat and let soak overnight in refrigerator. Lay ...
Makes enough for about 1 1/2 pounds of meat - venison, elk, beef, etc. Trim all fat from meat; cut into strips 1/4 inch thick and up to 2-3 ...
118. BEEF JERKY
Semi freeze meat. Trim off all fat. Slice meat 1/8" thick with the grain. Mix all ingredients in shallow glass dish. Marinate overnight, ...
119. JERKY
Cut meat in strips 1/5" thick and 3/4" wide and no longer than 6". Soak meat in mixture 24 hours, stirring every so often. Hang by ...
120. BEEF JERKY
Cut steak into 1/4 inch ... hours. Easy to make and is real good jerky. HINT: Use more or less black pepper depending on how spicy you like it!
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