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Results 31 - 40 of 75 for jerky season
31. 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 ...
32. BEEF JERKY
Combine all ingredients except beef. Stir well. Layer sliced beef and marinade in plastic container until all meat is covered. Cover ...
Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ...
Slice your meat. Try not ... lasts. Does freeze well if you want to save some out for later. Also elk and deer make great jerky. It's really lean.
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 ...
36. BEEF JERKY
Mix ingredients together, marinade meat in covered dish for 24 hours in refrigerator. Remove from marinade and pat dry. Put a toothpick ...
37. JERKY
Mix marinade ingredients together. Pour over meat and marinade overnight. Bake 6-8 hours at 150 degrees.
38. BEEF JERKY
Dissolve salt and spices in ... slightly open. After cooking turn off heat, open door, let air dry for 8 more hours. Package jerky in bags or jars.
39. BEEF JERKY
To make meat easier to slice, place in freezer up to half hour. Cut off all visible fat and slice with the grain, into slices about 1/4 ...
40. MEAT JERKY
In a large bowl, place cut strips of meat and enough Lawry's seasoned salt to cover meat. Pour liquid smoke also. Let sit in refrigerator ...
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