|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.
1 - 10 of 32 for deer meat jerky
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Season meat and let set overnight. Cut meat with the grain, 1/4 inch thick. Smoke for 6 hours in smoker.
Best cuts to ... vary. Place thawed meat into container and ... cures. When cured, meat will break apart. Store in ziplock bags in freezer. Prepare as above.
Cut meat into long strips 3/4-inch thick. Place Teriyaki sauce and soy sauce in large bowl; mix with meat and refrigerate for 24 hours.
Marinate deer meat in above ingredients overnight. Arrange meat on baking sheet and bake at 140 degrees for 11 hours.
Mix all ingredients ... both sides of meat and roll to ... liquid smoke. Bake at 100 degrees for 5 hours then turn meat over and bake 1 hour. Cut in strips.
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 ...
Mix ground meat thoroughly with the ... thick. Put the sheets of meat on the oven racks or in a dehydrator and bake at a low temperature, below 200 degrees F.
Soak deer meat in liquid for 24 hours. Bake for 4 hours at 150 degrees.
Bake on 150 degrees for 9 hours.
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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