WebInstructions. The night before, cut the flank steak into strips approximately ¼ inch thick. You can freeze the flank steak for a ½ hour …
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WebBring the temperature up to 180°F to 200°F and add a handful of wood chips to the smoker. Before adding the wood chips, …
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WebCover with a cling film. Place in the fridge for 8 hours to marinate, or ideally overnight. When the meat is ready, preheat the oven …
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WebPut the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to …
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WebMix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison …
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WebIn a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight. Knead …
WebPreheat your oven to 225 degrees F. Line two large rimmed baking sheets with parchment paper. Unfold the steak and place it on a cutting board. Using a sharp …
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WebPut slices in brine mixture for no longer than 45 minutes. 3) Before 45 minutes is up, remove from brine and place slices on smoker racks or shelves to dry. Smoking …
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WebPlace water, salt, molasses, garlic, Worcestershire sauce, and black pepper into a large, gallon-sized ziptop bag. Seal and squish the contents until thoroughly combined. Place trimmed beef in the brine, …
Web5. Let rest in the refrigerator for 6-24 hours. 6. Dry your jerky. Buy a food dehydrator and follow the instructions that come with it. This is the best and easiest method. (1) Place …
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Web2. Add the marinade ingredients to a 9×13″ aluminum pan or large baking dish. 3. Cut the beef to 1/4″ thickness, be sure to trim off excess fat and tendons. Layer …
WebPlace a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. …
WebMassage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours. Preheat your oven or smoker. Preheat your smoker or oven to …
WebCover the bowl with plastic wrap and marinate in the refrigerator overnight. Arrange beef slices, unstacked, onto wire racks. Place the racks into an outdoor smoker. …
WebDirections. Gather all ingredients. Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic …
WebPrep the meat. Peel and finely mince the garlic or press it through a garlic press. Combine soy sauce, worcestershire, liquid smoke, crushed garlic, onion powder, …
WebSpice, sugar, and smoke meet brined and dried beef in this DIY jerky recipe. Beef jerky is one of my favorite snacks, and in an age of sugary, starchy junk food, it's a nutritional …
Part 1 Part 1 of 3: Preparing and Seasoning the Meat Download Article
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