One thing that sets this recipe apart is Eileen Clarke’s suggestion to make the jerky with ground meat rather than slices.

Temperatures can range from 145-170 F for up to six hours. Be sure to follow a recipe for your first few times making jerky. When cooking meat at a low temperature for a long amount of time ...

Don’t go overboard - too much black pepper, celery, garlic, or onion can easily overpower the delicate natural flavours in ...

One of the best things about beef jerky is the wide variety of flavors available. From classic peppered jerky to more exotic ...

Store black pepper in the same way as other spices. Whole peppercorns keep for longer than ground pepper. Remember: ready-ground and cracked pepper will eventually go stale, just like other ground ...

Sulhee Jessica Woo, author of a new cookbook, "Let's Make Some Lunch," shares healthy and fun meals that can be prepared in ...

3 (1) ounce No Man’s Land beef jerky, mild beef stick, chopped finely 2 packages of softened cream cheese 1 teaspoon Daddy Hinkles Original Seasoning 6 green onions, thinly sliced RECIPES ...