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Results 51 - 60 of 145 for beef jerky
51. BEEF JERKY
Should be marinated overnight for ... seasonings. Pour over beef strips and toss often until ... over dry; the jerky will be crunchy. Store in air tight container at room temperature.
Trim and discard all fat from meat (it becomes rancid quickly). Cut meat into 1/2 or 1/4 inch slices (with or across grain as you wish). If ...
53. 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 ...
54. BEEF JERKY
Freeze meat for 2-3 hours ... jar. No need to refrigerate. Jerky will keep for many weeks and become more tasty. Recipe also good for deer meat.
55. BEEF JERKY
Trim all the fat from the beef and cut lengthwise into long ... to your beef jerky fancy.) You shouldn't let the ... in an airtight container.
56. BEEF JERKY
Soak overnight. Spread out on cookie sheet. Bake 150°F to 175°F about 8 hours.
57. BEEF JERKY
Marinate in: 1 c. soy ... then pour over beef strips. Marinate 18 to 24 ... drying process. The jerky should be slightly flexible, bending ... in a cool area.
Marinate overnight in jar. When ready to fix, drain on paper towels. Then lay strips on an oven rack. Roast at lowest possible temperature ...
Cut meat 3/16" thick. (Remove fat and tallow.) Add water to cover meat, cover and refrigerate overnight. Drain, pat dry. Lay strips on oven ...
60. 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.
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