tockpot add boiling water and jerky.
Let set 15 minutes
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.
Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast,
add a slice of avocado and top with half a slice of Rannoch Smokery Cold Smoked Beef and serve.
Soak onion in sherry or white wine.
Add softened cream cheese, mayonnaise or salad dressing, smoked beef and stuffed olives.
Mix well and chill.
Serve with crackers or potato chips.
In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.
ady first to actually make Beef Jerky with some preparation. I can
separate bowl, soak the beef jerky overnight, changing the water 2
to 8 hours. The jerky needs to be dry but
Toss the cubes of beef with the flour and season
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.
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).
Combine cream cheese and processed cheese in medium bowl; mix until well blended.
Chop beef in small pieces.
Stir beef and onion into cheese mixture.
Refridgerate 1 hour or overnight before serving.
br>If you desire hot beef jerky add black pepper, Crushed red
Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
Take a sharp knife and cut through the smoked chipped beef loaf until it is in tiny pieces.
Place it in a bowl with the cream cheese and mix together.
Add enough horseradish to suit your own taste.
When everything is mixed together, store in refrigerator until ready to use.
Soften onion in sherry or water.
Add to cream cheese and mayonnaise.
Mix well.
Chop finely the smoked beef and olives. Add to cream cheese mixture.
Mix well.
Form into ball or log. Chill.
Serve with crackers.
Chop 2 packages of beef and the onion.
Mix all together; roll in the third package of beef last.
Makes 3 balls.
Serve with crackers of your choice.
Soften cheese and mix with 2 packages of fine-cut beef, onion, Accent and sauce.
Roll on remaining package of cut beef. Can be divided to make 2 balls.
Chill.