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).
nd two tablespoons of oil for 5 minutes or 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.
b>beef into thin slices 2\" x 1/2\" and soak in marinade for
b>beef will taste like prime rib!).
Seal bag.
Refrigerate for
eady first to actually make Beef Jerky with some preparation. I can
t the point half away for another use (like smoking it
Meat has to be cut in very thin strips.
It is best to do this while meat is partially frozen.
Mix all other ingredients in very large bowl.
This is the marinade for the jerky.
Put meat into marinade mixture and marinate in refrigerator 1 day.
Take meat out of mixture and lay strips on racks of dehydrator.
This has to dehydrate for about 8 hours.
Do not overlap strips of meat on dehydrator.
resh purchased meat, freeze partially for easy slicing.
Slice meat
ngredients to make marinade for beef. Marinate the beef slices in marinade for at least eight
Cut strips of beef or deer meat into thin strips.
Mix marinade ingredients and cover meat.
Keep refrigerated for 24 hours.
Place meat strips in dehydrator or 200\u00b0 oven until dried to desired texture.
Toss the cubes of beef with the flour and season
Whisk all ingredients together.
Use as a marinade for almost all cuts of beef. The longer the meat sits in the marinade (in the frig, of course) the better. I try to let it marinate a minimum of 24 hours. For large tri-tip roasts I try for 72 hours.
Cook as desired -- the grill is best, though.
Cut roasts into strips.
Put into a ziploc bag and marinade for 24 hours.
Place either into dehydrator or foil bottomed cookie sheet in oven on 200 degrees.
Sprinkle with red pepper flakes.
Cook on high in dehydrator for 12 hours or in oven with door cracked for 12 hours.
In winter chuck roasts can be substituted for Vension Roasts for added treat.
ogether in a bowl. Add beef to bowl and turn to
tockpot add boiling water and jerky.
Let set 15 minutes
ave the butcher do it for you.
Be sure and
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.
Mix ingredients by hand until well mixed.
Roll into 3 rolls. Wrap in Saran Wrap for microwave or foil for oven.
Refrigerate overnight.
Punch holes in wrap.
Bake in microwave or oven in broiler type pan so juice can run out until done.
Cool, slice and serve on crackers or snacks.
Can be frozen.
Do not overbake in microwave.
Just until meat is done.