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Results 41 - 50 of 75 for jerky season
41. VENISON JERKY
Mix all ingredients. Marinate meat in mixture overnight. Thread meat on toothpicks. Place on racks in oven at lowest temperature or 150 ...
42. BEEF JERKY
Combine sauces and seasonings. Marinade meat in sauce overnight. Drain and pat dry meat on paper towels. Lay strips of meat in a single ...
43. BEEF JERKY
For 4 pounds meat soak overnight. Oven 125 degrees for 5 hours.
44. VENISON JERKY
Mix above together. Place a layer of meat strips in a glass, enamel or crockery pan. Sprinkle generously with seasoning mixture. Then ...
45. BEEF JERKY
Slice venison into strips, 3/8 inch thick. In container, combine remaining ingredients. Stir mixture until all of the spices have ...
46. JERKY
Jerky is one of the finest ... eaten as is or used as a base for soups, stews and pemmican. It will literally keep for years without refrigeration.
47. JERKY
Trim as much fat as possible from meat, and cut into strips about 1/8 inch thick. Mix all ingredients in measuring cup and add water to ...
48. JERKY
Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. ...
49. BEEF JERKY
Cut meat with grain, 1/4 inch wide. Remove gristle and fat while doing this. Sprinkle with pepper and salt. Pound. Turn. Sprinkle again and ...
50. BEEF JERKY
Slice venison into strips 3/8 inch thick to ensure total saturation of meat while marinating. In container, combine remaining ingredients. ...
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