|Making the Most of Your Deer|
|by Dennis Walrod|
You've braved the elements, spent hours lying in wait, and had your share of near misses, but you've finally bagged that prize whitetail or mule deer.
Tip: Try jerky soy worcestershire for more results.
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.
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.
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 meat into 3/8 inch slices. Combine remaining ingredients and add meat. Marinate 12-24 hours. Place meat slices on oven racks, with foil ...
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.
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 ...
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 ...
To make the marinade, combine all ingredients except venison. Marinate venison for 12 hours. Remove excess moisture with paper towels. Bake at 150 ...
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.
For 1 pound to 1 1/2 pounds meat. Trim fat and marinate in refrigerator overnight, turn once in a while. To cook drain on paper towels. Lay on oven ...
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