|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 deer jerky for more results.
1 - 10 of 17 for oven deer jerky
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Day before preparing ... cookie sheet. Preheat oven to 350 degrees ... until meat is thoroughly dry. Broiling may be required for a few minutes if necessary.
Mix first 7 ... Refrigerate overnight. Preheat oven to 200°F. Place ... substitute garlic salt for regular table salt. Double recipe for larger pieces of meat.
Trim and discard ... directly on the oven racks or on ... cool; then remove from racks and store air-tight in plastic bags or in a jar with a tight lid.
Best cuts to ... from top of oven. Bake at ... drainage as meat cures. When cured, meat will break apart. Store in ziplock bags in freezer. Prepare as above.
Cut deer with the grain ... racks in the oven. Lay the ... until meat is dry. Store in tight container. No refrigeration is required after it is cooked.
For 1 pound ... drain on paper towels. Lay on oven rack in single layers. 120-140 degrees or pilaf light for 8-12 hours. Do not let oven door go closed.
Combine for sauce ... to 8 lb. deer meat sliced 1/8 ... and spread on oven racks, sprinkle with ... dries the clothes and makes jerky all at the same time.
Mix all the ... refrigerator. Heat the oven to 185 degrees ... this to catch the drippings. Bake 9 to 12 hours or longer with the oven door slightly ajar.
Mix enough water ... Hang strips on oven racks and set ... escape. Leave meat in oven at least 8 hours but not longer than 10 hours. You'll have good jerky.
Slice with grain ... refrigerator overnight. Preheat oven to 150 degrees; ... underneath to catch drippings, leave oven open a crack and bake until chewy.
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