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Results 81 - 90 of 145 for beef jerky
81. BEEF JERKY
Cut meat in 3/4" wide ... cracked open. After cooking, turn off heat, open oven door and let air dry for 8 hours more. Package jerky in bags or jars.
82. BEEF JERKY
Marinate for 24 hours. Mix constantly. Spread for 8 hours and dry in oven.
83. BEEF JERKY
Use meat that has been cut across the grain, approximately 1" wide and 1/4" thick. Mix all ingredients together. Then add meat. Refrigerate ...
84. BEEF JERKY
Cut meat with grain in 1/4 to 1/8 inch strips. Marinate at least 20 minutes. But no longer than 24 hours. Bake at 150 degrees in oven, on ...
85. BEEF JERKY
1. Slice flank steak in thick slices diagonally across the grain. 2. Combine seasoning mixture and brush on both sides of meat. Arrange ...
Slice all fat off steak. Then slice steak into thin slices. Marinate steak slices for 2 hours. Dehydrate until dry (8 to 6 hours).
87. SPICY BEEF JERKY
Trim all excess fat from beef. Freeze beef until partially ... store in airtight container at room temperature no longer than 4 weeks. 48 slices.
88. BEEF JERKY
Slice venison into strips 3/8 inch thick to ensure total saturation of meat while marinating. In container, combine remaining ingredients. ...
89. BEEF JERKY
Trim off all fat from ... as desired. Makes one half pound jerky. Recipe can be doubled or tripled, but strips must not overlap on oven racks.
90. BEEF JERKY
Semi-freeze steak. Slice 1/8 inch thick with grain. Mix all ingredients and marinate overnight. Put foil on bottom oven rack. Lay strips of ...
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