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Results 31 - 40 of 300 for jerky
31. 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.
32. BEEF JERKY
Mix ingredients together. I use a glass bowl. Cut round or flank steak into 1/8 or 1/4 inch strips (across the grain). Meat cuts easier if ...
33. BEEF JERKY
In a large mayonnaise jar, mix together all ingredients but the meat. Trim fat off the meat and slice it 1/8 inch thick. (Semi-freeze meat ...
34. 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!
35. BEEF JERKY
Place meat in freezer and allow it to become about half frozen, so that you can see ice crystals in the meat, but it is still slightly ...
36. BEEF JERKY
For meat, use cheap cut. Cut with grain very thin, trim off all fat. Don't over crowd meat in marinade. Soak meat overnight in marinade. ...
37. BEEF JERKY
Make marinade of these ingredients. Trim all fat from partially thawed meat. Cut in 1/8 inch strips across grain of meat. Marinade 1 hour. ...
38. BEEF JERKY
Trim all the fat from ... to your beef jerky fancy.) You shouldn't let the ... bend. Store the jerky at room temperature in an airtight container.
39. BEEF JERKY
Slice beef thinly. Mix marinade ingredients. Marinate 12-24 hours. Lay strips on wire rack in oven. Bake 1/2 hour at 200 degrees, then 3 ...
40. BEEF JERKY
If you like barbecue flavor, add 1/2 cup B-B-Q sauce. Trim meat of all possible fat - semi-freeze for easier slicing, 1/8 inch thick. ...
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