- 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. DEER OR BEEF JERKY
- 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 ...
Ingredients: 8 (sauce .. smoke ...)
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- 7. JERKY RECIPE (Beef or Deer)
- 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 ...
Ingredients: 11 (accent .. cardamon .. marjoram .. meat .. salt ...)
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- 8. JERKY
- Cut meat in strips 1/5" thick and 3/4" wide and no longer than 6". Soak meat in mixture 24 hours, stirring every so often. Hang by toothpicks from ...
Ingredients: 8 (accent .. sauce .. smoke ...)
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- 9. JERKY
- Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. Place meat ...
Ingredients: 7 (honey .. meat .. salt .. smoke ...)
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- 10. 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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