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Results 41 - 50 of 145 for beef jerky
41. BEEF JERKY
Cut long thin strips of lean meat -- deer, beef -- then soak in combined ... hours, 150°F., do not try to rush the drying process. Very good Jerky!
Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to ...
43. BEEF JERKY
I sometimes don't add these. ... thoroughly dry but still somewhat pliable (6-7 hours). Store in air-tight container. Makes about 8 oz. jerky.
44. SPICY BEEF JERKY
Trim all excess fat and connective tissue from beef. Freeze beef until partially ... not longer than 4 weeks. 48 slices. 35 calories per slice.
45. BEEF JERKY
Cut meat into strips with grain. Dissolve salt in the water, add remaining ingredients. Soak meat in the mixture 2 or more hours turning ...
46. BEEF JERKY
Trim off all visible fat ... ingredients. Pour over beef strips. Let stand 1 hour ... fat has been removed, beef jerky will keep indefinitely.
47. BEEF JERKY
Cut beef into strips about 1 inch ... gas oven, heat from the pilot flame will dry jerky in about 4 days). Store in plastic bag or covered jar.
48. 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. ...
Cut meat into long strips 3/4-inch thick. Place Teriyaki sauce and soy sauce in large bowl; mix with meat and refrigerate for 24 hours.
Enter the wooded area very slowly. Keep a watchful eye out for the buck. Once in sight, use 12 gauge shotgun wisely. Take your buck to a ...
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