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Results 1 - 10 of 37 for deer jerky
1. DEER JERKY
Combine for sauce to marinate. ... to 8 lb. deer meat sliced 1/8 inch thick ... house, dries the clothes and makes jerky all at the same time.
2. DEER JERKY
Mix enough water with above ... allow moisture to escape. Leave meat in oven at least 8 hours but not longer than 10 hours. You'll have good jerky.
Mix all the above ingredients and pour over meat and marinate overnight in refrigerator or where cool. (Zip Lock bags do very well for this ...
Mix first 7 ingredients together in large bowl. Place meat in bowl with mixture. All meat must be covered. Refrigerate overnight. Preheat ...
5. DEER JERKY
Cut deer with the grain in small ... lowest setting until meat is dry. Store in tight container. No refrigeration is required after it is cooked.
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 ...
Cut choice cuts of tenderloin or hindquarter of deer into 2 or 3 inch ... pounds of meat. If you like more salt use more. The salt is very salty.
8. DEER JERKY
First, kill the deer. Skin and gut 'em. ... and pour over meat. Let marinade in this mixture 24 hours. Place in dehydrator and dry for 24 hours.
Cut meat 3/16" thick. (Remove fat and tallow.) Add water to cover meat, cover and refrigerate overnight. Drain, pat dry. Lay strips on oven ...
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 ...
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