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Find a Business or PersonVENISON JERKY
DEER JERKYSeason meat and let set overnight. Cut meat with the grain, 1/4 inch thick. Smoke for 6 hours in smoker. |
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DEER JERKYMix marinade, dip each piece of meat in marinade and leave overnight. Heat oven until warm and dry for 8 to 10 hours. Leave door ajar. |
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DEER JERKYMarinate deer meat in above ingredients overnight. Arrange meat on baking sheet and bake at 140 degrees for 11 hours. |
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DEER JERKYMarinate, overnight, the above ingredients over 1 pound of thinly sliced deer meat. Arrange meat on baking sheet and bake at 140 degrees for 8 to 11 hours. Cooking time depends on the thinness of the deer meat. |
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DEER JERKYMix above ingredients together and sprinkle over meat. Store in cool place for 8 hours or overnight. Hang by toothpicks on oven rack at 150 degrees for 4 to 6 hours with oven door slightly open. |
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DEER JERKYMix all ingredients together. Form into balls the size of a grapefruit. Put wax paper on both sides of meat and roll to 1/8 inch thick. Take top piece of wax paper off, leave bottom on and place on cookie sheet. Brush meat with mixture of 4 tablespoons water and 4 tablespoons liquid smoke. Bake at 100 degrees for 5 hours then turn meat over and bake 1 hour. Cut in strips. |
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DEER JERKYFor 1 pound to 1 1/2 pounds meat. Trim fat and marinate in refrigerator overnight, turn once in a while. To cook drain on paper towels. Lay on oven rack in single layers. 120-140 degrees or pilaf light for 8-12 hours. Do not let oven door go closed. |
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