|In the Deer Woods|
|by Jerome B. Robinson|
Practical, expert advice on all aspects of deer hunting -- from tracking and stalking to field dressing and cooking.
Results 1 - 10 of 40 for smoking deer meat
Result Page: 1
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.
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 ...
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.
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.
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.
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 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 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.
Soak deer meat in liquid for 24 hours. Bake for 4 hours at 150 degrees.
Result Page: 1
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