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Results 31 - 40 of 41 for smoking deer meat
31. JERKY
Trim fat off meat. Cut into 1/2 inch ... sugar and liquid smoke, pour over meat. Let ... 150 degrees for 8 to 10 hours, turning after 5 hours.
32. JERKY
Mix first 6 ingredients. Stir in meat. Place in a colander ... degrees with oven cracked open slightly. Heat until all moisture has gone from meat.
33. DEER STEW
In a mixing bowl blend ... gravy mix, liquid smoke, brown sugar, thyme, salt, ... set aside. Cut meat into 1-inch cubes. In a ... Cook 20-30 minutes longer.
34. DEER JERKY
Remove all fat and silver skin from deer. Cut into strips about ... thoroughly dissolved. Stir meat into brine. Put a plate ... is ready to smoke. Spread meat out on ... Alternate racks during smoking about every 2 hours. Check ... pink on the inside.
Cut choice cuts of tenderloin or hindquarter of deer into 2 or 3 inch ... any length. Place meat in large, flat pan. Use ... wire rack and smoke in smokehouse, or can be ... salt is very salty.
Dilute 1/2 cup rock salt ... shakes of liquid smoke, and 10 shakes of ... 1/2 gallon. Cover meat completely and seal. Soak at ... longer the meat lasts.
37. DEER JERKY
Marinate deer or beef in marinade overnight. ... your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.
38. DEER JERKY
Combine for sauce to marinate. ... to 8 lb. deer meat sliced 1/8 inch thick Combine ... dries the clothes and makes jerky all at the same time.
Enter the wooded area very ... 1 pound lean meat. Slice very thinly to ... cover with liquid smoke and water to cover completely. ... oven on 150 degrees.
40. SUMMER SAUSAGE
Knead all ingredients together for ... pans to store meats - may taint meat). After ... when finished, refrigerate or freeze or eat after cooling.
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