ll meat in with the marinade.
Finally add the coke
nce, DUH!
Combine all marinade ingredients in a bowl, refridgerate
Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.
Mix the nesco jerky works packets, sugar, paprika, honey,
Mix water, marinade and all seasonings together in a large bowl.
Add deer burger and mix well.
Allow 15 to 20 minutes for burger to soak up all seasonings.
essy.
Pour the Allegro marinade over the strips and let
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).
Let deer or beef soak in marinade overnight.
A gallon sized zipper bag works great.
This way you can easily turn it in while soaking without the mess.
Take deer or beef out of marinade and put in a 9x13 inch pan.
Cook about 24 hours on lowest setting in your oven or until meat is dry.
Discard marinade immediately after you've marinated your meat.
Add meat to marinade so that marinade covers all meat.
hisking ingredients to blend. While marinade cools, cut sliced carne asada
Cut all fat off flank steak; finely slice flank steak with grain.
Marinate for 24 hours in refrigerator.
Place strips or marinated steak across oven racks.
Use of heat: the heat of the pilot light is sufficient, remove from oven after 24 hours, store in a large wide mouthed jar that has air holes in lid.
If you have an electric oven, you will have to turn the heat on and off; never let the temperature rise above 100\u00b0.
The jerky may be done in less than 24 hours.
The secret is very low but consistent heat.
Combine last 7 ingredients and mix well.
You can dehydrate your own cranberries or buy pre-packaged.
Add beef and marinate for 24 hours covered in refridgerator.
Dehydrate on dehydrator or in oven at 200 degrees.
Jerky is done when snaps back from bend.
Approx.
oven/dehydrator time varies, but around 8-10 hours.
br>Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice
Slice meat thinly (1/4-inch slices).
Place in large glass or stainless container.
Add combined ingredients plus enough water to cover meat.
Soak meat in marinade overnight or at least 12 hours, stirring occasionally.
Mix smoke, soy sauce and sugar in saucepan.
Heat to boiling. Remove from stove.
Add hot sauce and pepper.
Let stand about 15 minutes while you cut meat.
Place meat in marinade; secure lid. Let stand about 10 minutes, shaking and turning bowl to cover all pieces equally.
Drain.
Place on trays and dry in dehydrator according to directions for your dehydrator.
Mix together the ingredients, except meat. Place meat in container and cover with marinade, piercing with fork. Marinate overnight in covered container in refrigerator. Remove meat strips. Drain slightly. Place on rack, making sure strips do not overlap. Place rack over cookie sheet in 150\u00b0 to 175\u00b0 oven. Bake for 3 1/2 hours. Remove from oven; cool and store in covered container in refrigerator. Must be refrigerated since it does not have preservatives!
Mix together. Marinade beef at least one hour before drying.
For each pound of meat mix the ingredients together in a large bowl.
Marinade a minimum of 24-48 hours before drying.
Cut meat into 1/4\" to 3/8\" thick strips.
Mix marinade and put in a zippered plastic bag with meat.
Allow meat to marinate for at least 6 hours.
Dehydrate meat according to dehyrator instructions.
Start by mixing the water, sugar, salt and teriyaki marinade.
Marinate the fish fillets for 4-6 hours, then rinse and place fillets on racks to air dry.
When the fillets form a glaze and are dry to touch they are ready to smoke.
Using the alder wood chips, smoke-cook on medium heat for 16 minutes per pound.
Allow to cool before serving.