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Results 51 - 60 of 235 for no salt jerky
51. DEER JERKY
Marinate deer or beef in marinade overnight. Take deer or beef out of marinade and put in a 9x13 inch pan. Cook about 24 hours on lowest ...
52. HAMBURGER JERKY
Blend spices well into meat. ... foil may be placed on shelf below to catch melted fat. While jerky is still warm, cut into strips with scissors.
53. VENISON JERKY
Grind all meat and fat through 1/4 inch or 3/16 inch grinder plate. Place in a mixing pan with all ingredients and mix thoroughly. Pack in ...
54. BEEF JERKY
Place meat in freezer and ... baking pan. Lightly salt and heavily pepper both sides ... once for 6 hours. Store in airtight jar in a dark place.
55. BEEF JERKY
Jerky can be made from almost ... in solution of salt, pepper, onions, garlic and ... strips are cool, black and crack when bent, but do not break.
Mix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water; brush on meat. ...
57. BEEF JERKY
Make a salt brine of salt and water. ... overnight.) Check periodically so meat does not dry out too much. NOTE: This doesn't last long around our house!
58. VENISON JERKY
Slice meat in strips 1/4 to 1/2 inch thick. Leave in brine 6 to 8 hours. Dry and place on racks in Little Chief smoker. Smoke for 12 to 16 ...
59. DEER JERKY
Marinate meat in mixture overnight, stirring occasionally. Hang meat on toothpicks on top oven rack. Bake on low heat 8-10 hours, or until ...
Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ...
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