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Results 51 - 60 of 300 for jerky
51. BEEF JERKY
Beef jerky can be made from almost ... sauce 3 tsp. salt 1 1/2 tsp. garlic 1 tsp. pepper 3 sm. onions, chopped in blender with water to cover beef
Cut meat 1/4 inc thick x 1 inch to 1 1/2 inch wide and 4 inch to 6 inches long. Cut meat with grain of meat. Use flat square, deep pan to ...
Mix all but meat and pour in glass pan. Add cut meat turning to coat well. Cover and leave in refrigerator for 12 hours. Dry on a rack ...
54. 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 ...
55. BEEF JERKY
Remove all fat. Slice into ... moisture can be observed. Let cool completely and store in airtight container. Makes about 1 pound dried jerky.
56. BEEF JERKY
Make a salt brine of salt and water. Take strips of venison ham and/or backstrap that has been cut in thickness of 1/2 to 1 inch and soak ...
Trim off fat, cut meat into thin strips, place them in oblong pan or dish. Combine rest of ingredients in a saucepan. Bring to a boil, turn ...
58. BEEF JERKY
Jerky can be made from almost ... with door slightly open for 2 or 3 hours or until strips are cool, black and crack when bent, but do not break.
59. 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.
Slice meat into thin strips while frozen (NO FAT). Marinate for 1 day in refrigerator. Next day, put on racks with pan underneath and dry ...
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