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    You are in: Home / Recipes / Texas Jerky Recipe
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    Texas Jerky

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 15, 2007

      Good recipe. I used ground venison, skipped the water and increased the liquid smoke to a 1/2 cup. Made 1/2" strips with my jerky gun and cooked at 165 degrees for 4 1/2 hours. Good taste and texture. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2004

      I used this recepe for my first batch of jerky, i did substitute top eye of round sliced thin instead of hamburger meat. to use hamburger meat, a jerky gun or press is very handy. i had a hard time rolling the hamburger meat thin and even with out the press.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2003

      Just how am I supposed to place the marinated ground beef in the dehydrator? This recipe is unfortunately quite useles to those, who just like me have no experience whatsoever with making jerky...

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Texas Jerky

    Serving Size: 1 (606 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1007.8
     
    Calories from Fat 618
    61%
    Total Fat 68.6 g
    105%
    Saturated Fat 26.7 g
    133%
    Cholesterol 308.4 mg
    102%
    Sodium 9633.0 mg
    401%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.7 g
    7%
    Protein 85.6 g
    171%

    The following items or measurements are not included:

    liquid smoke

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