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Results 61 - 70 of 135 for liquid smoke jerky
61. VENISON JERKY
Trim all fat from meat, ... from brine and air dry. Smoke in smoker 12 to 16 hours or dry in oven at 150 degrees for 3 to 5 hours or until dried.
Slice meat into strips with the grain (flank works best). Make the marinade and put the meat in a container like Tupperware that you can ...
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 ...
Mix ground venison with spices. ... inch thickness. Mix liquid smoke and water; brush on meat. ... in covered container and store in dry place.
65. BEEF JERKY
Trim off all visible fat ... most of the liquid.) Arrange strips of meat ... temperature. If all fat has been removed, beef jerky will keep indefinitely.
66. BEEF 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.
67. SPICY JERKY
Trim meat to remove any ... until thoroughly dry but still somewhat pliable (6-7 hours). Store in air-tight container. Makes about 8 oz. jerky.
68. BEEF JERKY
Place beef in marinade and ... equally, until the liquid is absorbed (this can be ... big amount, so I cut the recipe to 1/4 of all ingredients.
Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate ...
70. HAMBURGER JERKY
Mix with 1 pound hamburger and roll out flat between 2 sheets of wax paper. Cut into strip and dry in dehydrator. Seasonings can be varied ...
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