Tip: Try jerky soy worcestershire for more results.

1 - 10 of 23 for deer jerky soy worcestershire

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Marinate deer or beef in ... 24 hours on lowest setting in your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.

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 ...

Trim and discard ... bowl, combine the soy sauce, Worcestershire, pepper, garlic ... racks and store air-tight in plastic bags or in a jar with a tight lid.

4. JERKY
Cut meat in strips 1/5" thick and 3/4" wide and no longer than 6". Soak meat in mixture 24 hours, stirring every so often. Hang by toothpicks from ...

Cut deer with the grain ... your oven. Cook on lowest setting until meat is dry. Store in tight container. No refrigeration is required after it is cooked.

Marinate deer meat in above ingredients overnight. Arrange meat on baking sheet and bake at 140 degrees for 11 hours.

Combine for sauce ... to 8 lb. deer meat sliced 1/8 ... burner stove, he says, he heats the house, dries the clothes and makes jerky all at the same time.

Cut lean meat into 1/4-inch strips. Mix all ingredients in a bowl. Soak meat overnight, stirring occasionally. Rinse off meat. Place meat on broiler ...

Marinate overnight in jar. When ready to fix, drain on paper towels. Then lay strips on an oven rack. Roast at lowest possible temperature (125 to ...

Marinate, overnight, the ... of thinly sliced deer meat. Arrange meat ... degrees for 8 to 11 hours. Cooking time depends on the thinness of the deer meat.

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