Jerky Season - Recipes - Page 3

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Results 21 - 30 of 75 for jerky season

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21. BEEF JERKY

Should be marinated overnight for ... to 3 hours. Do not over dry; the jerky will be crunchy. Store in air tight container at room temperature.

22. VENISON OR BEEF JERKY

Cut meat in 3/8-inch strips. Mix all ingredients to make marinade. Put meat strips in marinade sauce and marinade in refrigerator ...

23. BASIC BEEF JERKY

Slice partially frozen meat as thinly as possible (with the grain for chewiness or against the grain for tenderness). Sprinkle the meat ...

24. BEEF JERKY

Cut long thin strips of ... liquid and place on oven racks for 10 to 12 hours, 150°F., do not try to rush the drying process. Very good Jerky!

25. 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.

26. BAKED DEER JERKY

Cut meat into 3/8 inch slices. Combine remaining ingredients and add meat. Marinate 12-24 hours. Place meat slices on oven racks, with foil ...

27. WARRIORS' MARK JERKY

Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate ...

28. VENISON JERKY

Mix meat and spices except ... water. Brush on jerky evenly. Bake at 100 degrees ... When middle is done, cut into strips. Can also be frozen.

29. DEER JERKY

Cut hindquarter into 3 parts. Cut away all gristle and fat. Slice meat against the grain into thin strips. Soak strips for one hour in soy ...

30. GROUND VENISON JERKY

Mix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water; brush on meat. ...

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