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Results 71 - 80 of 135 for liquid smoke jerky
71. HAMBURGER JERKY
Combine dry ingredients in a ... Add water and liquid smoke, mixing well. Divide into ... 125 degrees for 12 hours. Cut into strips after drying.
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 ...
73. BEEF JERKY
Soak overnight. Spread out on cookie sheet. Bake 150°F to 175°F about 8 hours.
74. VENISON JERKY
Cut venison in narrow strips ... In Oven: Lay Jerky on oven racks. Open door ... 1 1/4 hours on lowest temperature. Rotate every 20-30 minutes.
75. DEER JERKY
First, kill the deer. Skin and gut 'em. Debone it. Slice thinly in 2" strips. Sprinkle with lemon pepper. Mix remaining ingredients and ...
76. HAMBURGER JERKY
Mix above ingredients together well. Place part of mixture between sheets of waxed paper, lining baking sheets. Spread to 1/4 inch thick. ...
77. BEEF JERKY
If you like barbecue flavor, ... Make sure the liquid saturates the meat. Put strips ... hours. The longer you roast the more crispy the meat gets.
78. JERKY MARINADE
Slice meat thin ( a meat slicer works well). Put all jalapeno juice in and cut up a few jalapenos, depending on how hot you want taste ...
Slice your meat. Try not ... lasts. Does freeze well if you want to save some out for later. Also elk and deer make great jerky. It's really lean.
80. BEEF JERKY
Cut long thin strips of ... hours. Remove from liquid and place on oven racks ... 150°F., do not try to rush the drying process. Very good Jerky!
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