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Beef Jerky, NOT made in China... I bought some very thin sliced, lean beef and baked it directly on a [B]stone pizza plate at 180degrees for a little over two hours. Baking it on the stone plate helps to absorb the moisture quicker and maintain constant heat; therefore, shortens the cooking time. I did this method with chicken, as well. No seasonings or oils are used...only fresh meat. (Make sure you remove any fat before baking. You may need to use a spatula to remove meat). |
A way to save a bit of money doing this: butcheries and markets charge extra for pre-sliced stuff. Buy a chunk of lean meat and pop it in the freezer. Take it out when it is about half-frozen (or freeze it and half-thaw it). While the meat is firm from being half-frozen, it is very easy to cut into thin, even strips. I learned this trick when I learned to stir-fry...it also works well for slicing meat for cheesesteaks or stroganoff! |
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