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Results 31 - 40 of 145 for beef beef jerky
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 ...
32. 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 ...
Cut meat 1/4 inc thick x 1 inch to 1 1/2 inch wide and 4 inch to 6 inches long. Cut meat with grain of meat. Use flat square, deep pan to ...
34. BEEF JERKY #2
Trim fat from flank steak. ... temperature in airtight containers. (Note: Beef jerky should not be crisp. If it is, oven temperature is too high).
35. 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 ...
Cut steak into strips no more than 1/4 inch thick. Thinner is best, partially frozen meat is easier to slice. Toss with soy in a bowl. ...
Mix all but meat and pour in glass pan. Add cut meat turning to coat well. Cover and leave in refrigerator for 12 hours. Dry on a rack ...
Slice meat into thin strips while frozen (NO FAT). Marinate for 1 day in refrigerator. Next day, put on racks with pan underneath and dry ...
39. BEEF JERKY
Mix ingredients together, marinade meat in covered dish for 24 hours in refrigerator. Remove from marinade and pat dry. Put a toothpick ...
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 ...
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