MARINATE MEAT IN A MIXTURE OF THE REST OF THE INGREDIENTS OVERNIGHT. STIR ONCE OR TWICE DURING MARINATING TIME TO DISTRIBUTE FLAVOR. DRAIN ON PAPER TOWELS. LINE BOTTOM OF OVEN WITH A LARGE PIECE OF FOIL. STRING MEAT STRIPS ON TERIYAKI STICKS. HANG ON OVEN RACK FOR 8-12 HOURS AT 140-150 DEGREES WITH DOOR SLIGHTLY AJAR.
When I made this recipe, I used my smoker rather than the oven. It was delicious. Now I have to make another batch to try with the Jerky Gravy.
Posted on Genie by: RON.LANNING [Ron-again]
Your Beef or Moose Jerky is ready. Happy cooking!
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