fried meat without grease or beef jerky and cook it until tender
Preheat oven to 350 degrees F. Mix cream cheese, 1/2 cup of the shredded cheese, sour cream and Gravy Mix in medium bowl until well blended. Stir in beef jerky.
Spoon into glass pie plate sprayed with no stick cooking spray. Top with remaining 1/2 cup cheese.
Bake 15 minutes or until heated through. Serve with crusty bread or crackers.
ady first to actually make Beef Jerky with some preparation. I can
lices to bowl with the marinade, with clean hands make sure
olid, level surface. Firmly pound beef with the tenderizing side of
tockpot add boiling water and jerky.
Let set 15 minutes
Cut beef into 1/4-inch thick
Cut the meat to the thickness desired (I prefer just under 1/4 inch. Saturate the meat for at least 2 - 24 hours in the marinade and place it on your dehydrator. After about 3-4 hours rotate the beef jerky. When the meat bends like a willow tree it is probably about ready. (Usually 6-8 hours in a dehydrator).
Half freeze London broil (easier to slice) and cut into thin slice.
Mix marinade: Soy sauce, worcestershire sauce, powder garlic, onion salt, powder cayenne pepper and ground pepper.
Shake cut beef and marinade in a large freezer bag.
Let beef marinate in freezer bag for 1/2 hour.
Using a dehydrator (depending on wattage): dehydrate for 3 1/2-8 hours.
To make hotter add more cayenne pepper and ground pepper.
Toss the cubes of beef with the flour and season
Mix and let stand for 10 minutes.
Cut beef into thin slices. Place beef in marinade and let stand for 10 minutes.
Stir often and make sure beef is coated.
Drain and put on trays in dehydrator.
Takes about 24 hours to dry.
Put in plastic bags and seal.
Pour all ingredients over beef.
Let set overnight. Put on baking sheet.
Bake at 250\u00b0 for 1 hour.
Trim off all visible fat from the flank steak.
Cut lengthwise with grain into long thin strips, no more than 1/4-inch thick. Combine soy sauce with garlic salt and lemon pepper.
Pour over beef strips and toss until well coated.
Place wire rack on baking sheet.
Arrange strips on rack to touch, but not overlap.
Bake in a very slow oven (150\u00b0 to 175\u00b0) overnight, 10 to 12 hours.
Store finished jerky at room temperature in airtight container.
If all fat has been removed, beef jerky will keep indefinitely.
Combine all ingredients.
Marinate at least 8 hours or overnight.
Procede with your favorite beef jerky method. I use an electric dehydrator. It takes about 12 hours to dry the jerky.
Store in an airtight container.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
br>If you desire hot beef jerky add black pepper, Crushed red
Cut beef into thin bite-sized slices.
Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
Set wok over a high heat.
Add oil and wait until it's almost smoking, then reduce heat to moderate.
Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
Stir over the heat about 1 minute.
Serve over rice.
FOR THE BEEF AND MARINADE:
Combine coriander, white pepper,
all bowl. Toss the beef strips in the marinade.
Refrigerate, covered
Cut steak into 1 inch wide by 4 inches long strips. Smaller, leftover pieces will cook well- don't just through them away!
Mix other 8 ingredients together.
Pour mixture over meat.
Coat each piece of meat with marinade.
Marinate in refrigerator for at least 2 hours.
Place meat on dehydrator trays- do not overlap meat.
Dehydrate at 160 degrees for 10 hours.
Beef jerky will be crispy and dark brown.