- 21. VENISON (DEER) JERKY
- Best cuts to use: leg muscles, chest, rib and neck cuts. If whole ham, debone first, then freeze it. Have butcher slice lengthwise 1/4 to 3/8 inch ...
Ingredients: 16 (accent .. meat .. salt .. sauce .. venison ...)
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- 22. DEER JERKY
- To make the marinade, combine all ingredients except venison. Marinate venison for 12 hours. Remove excess moisture with paper towels. Bake at 150 ...
Ingredients: 6 (mustard .. salt .. sauce ...)
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- 23. DEER JERKY
- Marinate deer meat in above ingredients overnight. Arrange meat on baking sheet and bake at 140 degrees for 11 hours.
Ingredients: 8 (ketchup .. salt .. sauce ...)
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- 24. DEER JERKY
- Marinate, overnight, the above ... pound of thinly sliced deer meat. Arrange meat on ... thinness of the deer meat.
Ingredients: 8 (meat .. salt .. sauce ...)
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- 25. DEER JERKY
- Soak deer meat in liquid for 24 hours. Bake for 4 hours at 150 degrees.
Ingredients: 5 (sauce .. smoke ...)
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- 26. DEER JERKY
- Marinate deer or beef in marinade ... after you've marinated your meat.
Ingredients: 8 (salt .. sauce ...)
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- 27. DAD'S OVEN BAKED DEER JERKY
- Day before preparing allow meat to marinate overnight in 1/2 cup French dressing, 2 tablespoons salt and enough water to cover meat. The following ...
Ingredients: 7 (juice .. salt .. sauce ...)
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- 28. DEER JERKY
- Mix above ingredients together and sprinkle over meat. Store in cool place for 8 hours or overnight. Hang by toothpicks on oven rack at 150 degrees ...
Ingredients: 6 (accent .. salt .. smoke .. sugar ...)
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- 29. DEER JERKY
- Mix all the above ingredients and pour into baking dish. Place meat strips into the sauce, cover and let soak 18 to 24 hours in the refrigerator. ...
Ingredients: 9 (accent .. salt .. sauce .. smoke .. strips ...)
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- 30. DEER JERKY
- Mix marinade, dip each piece of meat in marinade and leave overnight. Heat oven until warm and dry for 8 to 10 hours. Leave door ajar.
Ingredients: 8 (sauce .. smoke ...)
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