- 1. DEER JERKY
- Combine for sauce to ... 6 to 8 lb. deer meat sliced 1/8 inch ... the clothes and makes jerky all at the same time.
Ingredients: 6 (salt .. sauce .. smoke ...)
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- 2. DEER JERKY
- First, kill the deer. Skin and gut ... and dry for 24 hours.
Ingredients: 5 (sauce .. smoke ...)
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- 3. DEER JERKY
- Slice with grain making strips 2 inches long and 1/2 inch thick. Place in shallow pan, combine all else, pour over meat. Let set in refrigerator ...
Ingredients: 8 (accent .. meat .. salt .. sauce .. smoke .. worcestershire ...)
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- 4. DEER OR BEEF JERKY
- Tenderize meat with meat cleaver, and place in marinator. Mix rest of ingredients well and pour over meat. marinate 36 to 48 hours, stir or turn ...
Ingredients: 9 (sauce .. smoke ...)
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- 5. TROUBLESOME CREEK JERKY
- Slice your meat. Try ... later. Also elk and deer make great jerky. It's really lean.
Ingredients: 9 (salt .. smoke .. tabasco .. worcestershire ...)
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- 6. JERKY
- Trim fat off meat. ... Mix sugar and liquid smoke, pour over meat. ... hours, turning after 5 hours.
Ingredients: 5 (elk .. salt .. smoke .. sugar ...)
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- 7. MEAT JERKY
- In a large bowl, ... cover meat. Pour liquid smoke also. Let sit in ... Keeps well. Serves: 5 people.
Ingredients: 4 (meat .. salt .. smoke ...)
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- 8. DEER JERKY
- 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 ...
Ingredients: 9 (msg .. salt .. sauce .. smoke .. tabasco ...)
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- 9. OVEN DRIED JERKY
- Trim and discard all ... powder, onion powder, and smoke flavored salt. Stir until ... jar with a tight lid.
Ingredients: 7 (salt .. sauce ...)
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- 10. VENISON JERKY (BEEF)
- Enter the wooded area ... and cover with liquid smoke and water to cover ... Set oven on 150 degrees.
Ingredients: 8 (area .. gun .. smoke .. toothpicks .. venison ...)
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