Results 1 - 8 of 8 for spicy jerky

Trim all excess fat and connective tissue from beef. Freeze beef until partially frozen, about 1 hour. Cut beef in diagonally slices, about 1/8 inch thick. Mix ...

Trim all excess fat from beef. Freeze beef until partially frozen, about 1 hour. Cut diagonally across grain into 1/8 inch slices. Mix remaining ingredients; ...

Mix ingredients and let set overnight in refrigerator. Put jerky strips in smoker for 12 hours, refilling the smoker with chips every 2 hours for the first 6 hours.

Trim meat to remove any ... hours or expose to sun until thoroughly dry but still somewhat pliable (6-7 hours). Store in air-tight container. Makes about 8 oz. jerky.

Mix all ingredients as you ... pieces of drying jerky, or even remove the ... into a qt. Ziploc bag) Store in a Ziploc bag in the refrigerator for up to 2 months.

1.Cut Venison into 1/4-inch-thick slices. In a large non-reactive bowl, combine all remaining ingredients and blend together. Add meat and stir well. Cover and ...

Time to prepare: 45 minutes. ... Add onion, beef jerky torn into small pieces, garlic, ... 15-20 minutes prior to serving, add minced pickled Jalapenos. Serve hot.

Start with several pounds of ... very strong salty, spicy and slightly sweet solution. The ... will make the jerky spicier and crisper, thicker, up ... becomes more uniform throughout.

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