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Results 51 - 60 of 79 for venison jerky
51. VENISON JERKY
Cut meat into 1/2 inch strips wide by 1/4 inch thick. Mix salt, onion, and garlic salt, pepper, Worcestershire sauce, and soy sauce. Pour ...
52. OHIO JERKY
1.Cut Venison into 1/4-inch-thick slices. In a ... inches using a foil ball or an empty can. Cook-Dry the venison for 8-10 hours or until dry.
53. JERKY
Remove all fat from meat and cut with grain into 1/4-inch thick strips. (partly frozen cuts easier) Place meat in flat pan. Mix all ...
54. BAKED DEER JERKY
Cut meat into 3/8 inch slices. Combine remaining ingredients and add meat. Marinate 12-24 hours. Place meat slices on oven racks, with foil ...
55. HOMEMADE JERKY
Trim all excess fat from ... hours. Don't let it dry out too much. Good jerky should be chewy and flexible, not brittle. Store in a dry place.
Marinate meat for at least 3 hours in deep container. Turn every hour or so and push meat down into sauce. Remove rack from oven and place ...
57. JERKY
Place prepared meat in marinade for 24 hours, turning meat often.
58. JERKY
Remove as much fat as ... and thickness of jerky. Open oven door occasionally ... time. but I double you will be able to leave it alone that long.
59. JAZZY JERKY
Cut deer into thin strips. Marinate overnight. Place across racks in oven set oven at 150 degrees. Leave in oven until dry and chewy.
Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate ...
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