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Results 41 - 50 of 235 for no salt jerky
41. BEEF JERKY
Should be marinated overnight for ... long, thin strips, no more that 1/4 inch thick. ... over dry; the jerky will be crunchy. Store in air tight container at room temperature.
42. BEEF JERKY
Place beef in marinade and cover. Turn meat every 20 minutes to be sure all meat is covered equally, until the liquid is absorbed (this can ...
43. DEER JERKY
For 1 pound to 1 1/2 pounds meat. Trim fat and marinate in refrigerator overnight, turn once in a while. To cook drain on paper towels. Lay ...
44. 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.
45. VENISON JERKY
Mix spices with ground venison. Press meat between sheets of tin foil or wax paper. Get as thin as possible. Mix 1 ounce of liquid smoke ...
46. VENISON JERKY
Trim off all fat. Cut meat with the grain into 1/8 to 1/4 inch slices. (It is easier to cut if meat is partially frozen.) Mix all ...
47. MEAT JERKY
In a large bowl, place ... enough Lawry's seasoned salt to cover meat. Pour liquid ... ziplock bag. Store on counter. Keeps well. Serves: 5 people.
Mix thoroughly. Place 1 cup of mixture on a sheet of aluminum foil. Cover with wax paper and flatten mixture. Roll out mixture until about ...
49. VENISON JERKY
Add all ingredients in ziplock ... dry meat. Lay on oven racks, cook at 140 degrees for 6 to 8 hours depending on how dry you like your jerky.
50. VENISON JERKY
Mix liquid and spices together ... foil, in order to catch drippings and make cleanup easier). Store jerky in airtight container in cool place.
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