|In the Deer Woods|
|by Jerome B. Robinson|
Practical, expert advice on all aspects of deer hunting -- from tracking and stalking to field dressing and cooking.
Tip: Try jerky seasoning for more results.
1 - 10 of 14 for deer jerky seasoning
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Best cuts to use: leg muscles, chest, rib and neck cuts. If whole ham, debone first, then freeze it. Have butcher slice lengthwise 1/4 to 3/8 inch ...
Mix all ingredients together. Form into balls the size of a grapefruit. Put wax paper on both sides of meat and roll to 1/8 inch thick. Take top ...
Cut meat into 3/8 inch slices. Combine remaining ingredients and add meat. Marinate 12-24 hours. Place meat slices on oven racks, with foil ...
Slice your meat. ... know how long it lasts. Does freeze well if you want to save some out for later. Also elk and deer make great jerky. It's really lean.
In a large ... liquid smoke and seasoning pour over meat. ... When dried up, cool and place in ziplock bag. Store on counter. Keeps well. Serves: 5 people.
Mix all in plastic bag with meat. Put in refrigerator for 4 hours. Smoke with apple wood or other seasoning wood, for about 4 hours on medium heat.
Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. Place meat ...
Bake on 150 degrees for 9 hours.
Slice with grain making strips 2 inches long and 1/2 inch thick. Place in shallow pan, combine all else, pour over meat. Let set in refrigerator ...
Tenderize meat with meat cleaver, and place in marinator. Mix rest of ingredients well and pour over meat. marinate 36 to 48 hours, stir or turn ...
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