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Results 21 - 30 of 41 for smoking deer meat
21. DEER JERKY
Season meat and let set overnight. Cut meat with the grain, 1/4 inch thick. Smoke for 6 hours in smoker.
Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350.
Tenderize meat with meat cleaver, and place ... cover meat, but do not double spices. if you want to double recipe set in separate containers.
Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls. Place on broiler pan and bake for 8 ...
Marinate overnight in jar. When ready to fix, drain on paper towels. Then lay strips on an oven rack. Roast at lowest possible temperature ...
26. DEER STICK
Mix well and let stand refrigerated for 3 days in sealed container. Knead everyday for 5 minutes. Bake for 9 hours at 160 degrees. Turn ...
27. DEER PEPPERONI
Mix all together and refrigerate. ... 1 tablespoon liquid smoke each time; on fourth day ... hours, turn every 2 hours and brush with liquid smoke.
28. SMOKED SHOULDER
Place meat in large bowl. Sprinkle with ... to room temperature. Smoke in a smoker or covered ... with the meat. Smoking time will vary with size ... before placing in smoker.
Mix ground meat thoroughly with the spices. Roll ... meat on the oven racks or in a dehydrator and bake at a low temperature, below 200 degrees F.
30. JERKY
Cut meat in strips 1/5" thick and ... oven door on wooden spoon so door is open about 1/4". Test in 4 to 6 hours. Minimum drying time is 4 hours.
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