|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 37 for deer jerky
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To make the marinade, combine all ingredients except venison. Marinate venison for 12 hours. Remove excess moisture with paper towels. Bake at 150 ...
Bake on 150 degrees for 9 hours.
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 ...
Remove all fat and silver skin from deer. Cut into ... this recipe. Put jerky on racks in ... the outside, pliable, with no traces of pink on the inside.
First, kill the deer. Skin and ... remaining ingredients and pour over meat. Let marinade in this mixture 24 hours. Place in dehydrator and dry for 24 hours.
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 ...
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.
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 ...
Marinate deer meat in above ingredients overnight. Arrange meat on baking sheet and bake at 140 degrees for 11 hours.
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.
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