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Results 31 - 40 of 79 for venison 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 ...
32. VENISON JERKY
Grind all meat and fat through 1/4 inch or 3/16 inch grinder plate. Place in a mixing pan with all ingredients and mix thoroughly. Pack in ...
Enter the wooded area very slowly. Keep a watchful eye out for the buck. Once in sight, use 12 gauge shotgun wisely. Take your buck to a ...
34. VENISON JERKY
Trim all fat from meat, slice with grain about 1/4 to 1/2 inch thick. (The meat slices better when semi-frozen). Mix all ingredients ...
35. VENISON JERKY
Mix liquid and spices together ... foil, in order to catch drippings and make cleanup easier). Store jerky in airtight container in cool place.
36. VENISON JERKY
Add all ingredients in ziplock ... dry meat. Lay on oven racks, cook at 140 degrees for 6 to 8 hours depending on how dry you like your jerky.
37. VENISON JERKY
Cut meat in strips 1/2 ... flame will dry jerky in about 4 days. Cover ... proceed as above. NOTE: For less highly seasoned jerky, use only salt.
38. VENISON JERKY
Place meat in container and cover with marinade, piercing slices deeply with fork. Marinate overnight in covered container in refrigerator. ...
39. VENISON JERKY
Mix meat and spices except ... water. Brush on jerky evenly. Bake at 100 degrees ... When middle is done, cut into strips. Can also be frozen.
Cut meat in 3/8-inch strips. Mix all ingredients to make marinade. Put meat strips in marinade sauce and marinade in refrigerator ...
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