|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 40 for smoking deer meat
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Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. Place on ...
Mix together. Refrigerate 24 hours. Divide into 3 rolls. Wrap in foil. Punch hole in bottom of foil and bake at 320 degrees for 1 1/2 hours.
Mix together until meat gets sticky on ... pan. Bake 1 hour at 300 degrees. While warm, tap off excess grease (I blot with paper towels) and refrigerate.
Mix all ingredients together very thoroughly and cover bowl and refrigerate. Each day for 3 days take out of refrigerator and knead or mix with your ...
Slice your meat. Try not ... long it lasts. Does freeze well if you want to save some out for later. Also elk and deer make great jerky. It's really lean.
Trim fat off meat. Cut into ... sugar and liquid smoke, pour over ... on racks in oven. Cook meat at 150 degrees for 8 to 10 hours, turning after 5 hours.
Cut meat in strips 1/5" ... 100 degrees, close oven door on wooden spoon so door is open about 1/4". Test in 4 to 6 hours. Minimum drying time is 4 hours.
Soak deer meat in liquid for 24 hours. Bake for 4 hours at 150 degrees.
Mix well with ... for 1 hour. Meat will not and ... brown. My oven heats high so I use 300 degrees. Bake on top rack. Bake about 3 to 4 rolls at one time.
Mix first 6 ingredients. Stir in meat. Place in ... oven at 150 to 200 degrees with oven cracked open slightly. Heat until all moisture has gone from meat.
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