|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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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.
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.
Cut choice cuts ... or hindquarter of deer into 2 or ... used 7 ounces salt to 9 pounds of meat. If you like more salt use more. The salt is very salty.
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.
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 ...
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.
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.
Soak deer meat in liquid for 24 hours. Bake for 4 hours at 150 degrees.
Mix ground meat thoroughly with the spices. Roll the meat into balls (about 1 pound each). Place a meat ball between 2 sheets of waxed paper and roll ...
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