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Results 51 - 60 of 135 for liquid smoke jerky
51. OVEN-DRIED JERKY
Cut meat into 1/4 inch slices, 1 1/2 inches wide and several inches long. Combine all other ingredients in a bowl and stir until seasonings ...
52. 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.
Tenderize meat with meat cleaver, ... until dry. More liquid may be added if needed ... if you want to double recipe set in separate containers.
54. DEER JERKY
Mix marinade, dip each piece of meat in marinade and leave overnight. Heat oven until warm and dry for 8 to 10 hours. Leave door ajar.
55. TEX-MEX 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.
56. 4 - H BEEF JERKY
Trim off fat. Slice meat in strips 2 inches long and 1/2 inch thick. Place in shallow baking dish. Combine all other ingredients and pour ...
57. VENISON JERKY
Marinate sliced meat in remaining ingredients at least 8 hours. Stir or turn meat to make sure seasoning reaches all parts of the meat. Lay ...
Marinate overnight in jar. When ready to fix, drain on paper towels. Then lay strips on an oven rack. Roast at lowest possible temperature ...
59. VENISON JERKY
Mix meat and spices except liquid smoke; put all spices in ... water. Brush on jerky evenly. Bake at 100 degrees ... strips. Can also be frozen.
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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