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Place 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. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.
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In a zip top bag, combine the marinade ingredients. Add the meat and push around to coat. Put into the refrigerator and marinate at least 12 hours, moving the meat around in the bag and flipping the bag often to ensure that all meat gets flavored. Remove meat from marinade and lay out onto paper towels.
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If you are cooking the jerky in the oven, heat the oven to 175 degrees F. Placed a wire cooling rack on top of a baking sheet. Lay the strips of beef on top of the cooling racks in a single layer. Bake until the beef jerky is dry, firm but still a little bit pliable. This process should take about 4 hours in the oven.
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Trim the fat from your beef, then place it in the freezer for 1-2 hours. Cut the beef into slices no more than ¼ inch thick, slicing against or across the grain. Mix all marinade ingredients together. Combine beef and marinade in a container or Ziploc bag, then place in the fridge for 6-24 hours.
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Combine all marinade ingredients together in a container. Add beef to the container with marinade and mix well, then refrigerate for 6-24 hours. Remove excess marinade by laying beef on a paper towel. Dehydrate beef at 160 degrees F for 4-8 hours, checking for doneness every 30-45 minutes starting at the 3-hour mark.
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Instructions. In a bowl combine soy sauce, Worcestershire sauce, honey, black pepper, onion powder, liquid smoke and red pepper flakes. Add the steak and toss until the steak is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight. Preheat oven to 175°F.
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Instructions. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew.
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Ensure the molasses and the kosher salt are well combined. 1/3 cup Water. Put your sliced jerky meat in a ziplock bag or non-reactive container. Then put your marinade into the bag with the jerky. Roll the bag on top of itself to force out air, then close the bag. Leave the bag in your refrigerator overnight.
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Unleash your potential with Jack Link's Sweet & Hot Beef Jerky and make Sasquatch® proud. Made with 100% beef! 9g of protein and 80 calories per serving. Carefully selected cuts of beef marinated in our signature seasoning blend and slow cooked over real hardwood smoke. Portable and ready for any snacking occasion.
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Remove the beef from the marinade and pat dry with paper towels. Arrange the beef slices in a single layer on a wire rack placed over a baking sheet. Bake the Jerky: Place the rack in the oven and bake for 3-4 hours, or until the beef reaches your desired level of dryness.
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Use a knife to cut through the jerky or score the jerky into snack-sized strips, about 1 inch thick and 3-4 inches. This is helpful for breaking the jerky apart for eating after it is dehydrated. Place the baking sheet into the preheated oven for 4-5 hours, or until the beef jerky is completely dry.
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Thoroughly remove all fat from your beef. Freeze the beef for 1-2 hours, then cut it into slices ¼ inch or less. Mix all marinade ingredients together until well combined. Add beef and marinade to a container, shake well and refrigerate for 6-24 hours. Soak up an excess marinade from beef with a paper towel.
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Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
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This is my recreation of Jack Links Sweet & Hot Beef Jerky Recipe. I hope you will give it a try, believe me you will not be disappointed.Ingredients:1 or 1.
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Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 6-24 hours in the refrigerator. After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels. Dry with a Dehydrator, Smoker, or in an Oven.
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Slice the meat into strips against the grain, making them between 1/8 to 1/4 inch thick. Trim excess fat, large gristle and connective tissue from jerky strips and discard. Set the jerky strips aside. Create the marinade by placing all of the remaining ingredients into a medium bowl or large measuring cup.
