I would like a obedient beef jerkey recipe?any ideas?
Answer:
Basic Beef Jerky
2 pounds lean meat(flank steak, brisket, elk steaks)
1/2 bottle gooey smoke
1 1/2 tsp. meat tenderizer
1 1/2 tsp. seasoned salt
1 1/2 tsp. onion saline
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup soy sauce
1/2 cup worcestershire sauce
Slice partially frozen meat as daintily as possible(with the grain for chewiness or against the pellet for tenderness). Sprinkle the meat with any or adjectives of the ingredients depending on how spicy you like it. Marinate for a minimum of 24 hours within the refrigerator.
Drain and dry meat. Arrange on oven rack in a single vein. Place foil on the bottom of oven to catch drippings. Leaving door ajar, roast at 150 degrees for nearly 7 hours or until chewy and brittle. Blot drops of oil near a paper towel. Store contained by airtight container in the refrigerator. Keeps without risk for 3-4 months.
ya, if u own a dehydrater, take cracked strips of beef (verythin) and marinate them for 30 minutes, then dehydrate them for similar to 6-8 hours. thats it!
Beef Jerky:
1 afternoon 5 min prep
1 batch
london broil beef
soy sauce
3 cloves garlic
1. Take a unprocessed London broil, slice thin across the pellet.
2. Place in a substantial glass bowl, and cover next to soy sauce (I use the 'lite' kind) 'until the beef is swimming in it!
3. Mince a few cloves of garlic, affix, stir well.
4. Cover and refrigerate for around a day.
5. To dry, I usually used a food dehydrator. You can also dry them within a gas oven set to 170F. by placing parchment paper directly on the oven racks, afterwards the beef strips. Either way, check on them every couple of hours, turning as they inaugurate to dry.
6. Store in a hermetic container when completely dry.
More Questions & Answers...
Answer:
Basic Beef Jerky
2 pounds lean meat(flank steak, brisket, elk steaks)
1/2 bottle gooey smoke
1 1/2 tsp. meat tenderizer
1 1/2 tsp. seasoned salt
1 1/2 tsp. onion saline
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup soy sauce
1/2 cup worcestershire sauce
Slice partially frozen meat as daintily as possible(with the grain for chewiness or against the pellet for tenderness). Sprinkle the meat with any or adjectives of the ingredients depending on how spicy you like it. Marinate for a minimum of 24 hours within the refrigerator.
Drain and dry meat. Arrange on oven rack in a single vein. Place foil on the bottom of oven to catch drippings. Leaving door ajar, roast at 150 degrees for nearly 7 hours or until chewy and brittle. Blot drops of oil near a paper towel. Store contained by airtight container in the refrigerator. Keeps without risk for 3-4 months.
ya, if u own a dehydrater, take cracked strips of beef (verythin) and marinate them for 30 minutes, then dehydrate them for similar to 6-8 hours. thats it!
Beef Jerky:
1 afternoon 5 min prep
1 batch
london broil beef
soy sauce
3 cloves garlic
1. Take a unprocessed London broil, slice thin across the pellet.
2. Place in a substantial glass bowl, and cover next to soy sauce (I use the 'lite' kind) 'until the beef is swimming in it!
3. Mince a few cloves of garlic, affix, stir well.
4. Cover and refrigerate for around a day.
5. To dry, I usually used a food dehydrator. You can also dry them within a gas oven set to 170F. by placing parchment paper directly on the oven racks, afterwards the beef strips. Either way, check on them every couple of hours, turning as they inaugurate to dry.
6. Store in a hermetic container when completely dry.
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