BAKED DEER JERKY ( Added: Fri Jun 10 2005   Hits: 76) 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 underneath to catch drippings. Bake at 150 degrees for 3 to 5 hours or until dried.

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CARL'S VENISON JERKY ( Added: Thu Jun 09 2005   Hits: 68) Combine all ingredients and add venison strips. Let venison strips stand in marinade for 6 hours to overnight (longer if you wish). After marinating, set strips on cookie sheet and roll with rolling pin or glass to take out all liquid. Preheat oven to 150 degrees. Set foil on bottom of oven floor. Set venison on oven racks (toothpicks). Prop oven door open (very important). Let jerky dry 2 to 6 hours. Some pieces may take longer to dry.

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DAD'S OVEN BAKED DEER JERKEY ( Added: Sat Jun 11 2005   Hits: 73) Day before preparing allow meat to marinate overnight in 1/2 cup French dressing, 2 tablespoons salt and enough water to cover meat. The following day drain lay thin sliced meat on cookie sheet after adding 1 teaspoon Japelano juice, 1 teaspoon Tabasco sauce, 1 tablespoon salt, 1 tablespoon pepper (black), 2 tablespoons soy sauce into a bowl mix well then dip meat into bowl then lay out (meat) on cookie sheet. Preheat oven to 350 degrees place in oven cook for 45 minutes to 1 hour checking frequently until meat is thoroughly dry. Broiling may be required for a few minutes if necessary.

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	DEER JERKY ( Added: Thu Jun 09 2005   Hits: 72) Marinate deer or beef in marinade overnight. Take deer or beef out of marinade and put in a 9x13 inch pan. Cook about 24 hours on lowest setting in your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.

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	DEER JERKY ( Added: Thu Jun 09 2005   Hits: 80) Cut meat in 1/2" to 3/4" pieces. Seal in air tight bag with above ingredients in refrigerator for 2 days. Drain off sauce and spread in flat pan. Put in oven for at least 7 hours at lowest temperature possible.

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DEER JERKY ( Added: Thu Jun 09 2005   Hits: 71) Mix all the above ingredients and pour into baking dish. Place meat strips into the sauce, cover and let soak 18 to 24 hours in the refrigerator. Heat the oven to 185 degrees for 1/2 hour, then turn down to 100 to 125 degrees. Use wire hanger and spear meat and hang from top rack in oven. Put a pan under this to catch the drippings. Bake 9 to 12 hours or longer with the oven door slightly ajar.

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