Cut deer meat into 1/4-inch
Mix salt, barbecue seasons, chili powder and curry powder. Cut away all fat and gristle from strips of meat.
Pound the meat with a meat hammer on a wooden cutting board.
Shake on seasonings as you beat.
Place strips on cookie sheets.
Place in oven for 7 hour on 150\u00b0 or place under wood stove overnight.
Turning the strips as they dry.
The deer jerky will preserve longer than it will stay around.
This is a very fast mover.
Cut venison into 1/2 x 1/4 x 3-inch slivers.
Mix smoke and soy sauce in bowl.
Add deer meat and soak in refrigerator over night 8-12 hours.
Drain excess liquid in the morning.
Separate slivers and lay on dehydrator trays.
Dehydrate on medium high setting approximately 6-8 hours or more until very leathery and dry but not brittle.
Store in air tight containers or zip lock bags.
Keep in cool and dry place.
Deer ham slices best when thawed only until ice frozen in middle of meat.
Mix all marinade ingredients together in a bowl separate from meat.
Add more of less of any ingredients to your taste.
Add cayenne lightly.
Pour over sliced deer and marinate in refrigerator for 12 hours.
Stir 2 or 3 times while marinading. Place meat in dehydrator or in oven at 150\u00b0 for 12 hours or until dried out.
Mix all ingredients, except venison (deer meat) together and stir well. Place venison into mixture and let marinate for at least 6 hours. Place in dehydrator about 8 hours.
Mix all ingredients together.
Marinate the meat for 4 to 6 hours or overnight in covered dish in refrigerator.
Then drain. Place on dehydrator to dry for 8 hours.
Mix all the ingredients.
Place meat in sauce and let it marinate for 24 hours.
After 24 hours, take it out and dry with paper towels.
Place in a dehydrator or in oven on low for 6 to 8 hours.
Cut hindquarter into 3 parts.
Cut away all gristle and fat. Slice meat against the grain into thin strips.
Soak strips for one hour in soy sauce (enough to cover strips).
After 1 hour, drain off soy sauce.
Lay strips on paper towel.
Salt with seasoned salt to taste.
Take strips off paper towel.
Put into dehydrator or oven.
Slow cook until dry on lowest temperature of oven.
Mix all ingredients; make orange size balls.
Place one ball between 2 sheets of waxed paper and roll out to desired thickness. Refrigerate 5 hours or overnight.
Peel off wax paper and place in food dehydrator or oven at 200\u00b0.
Baste with 1/4 cup water, 1/4 cup liquid smoke and squirt of maple syrup.
Turn every hour and baste for 4 to 5 hours or until crisp.
Cut into strips while still hard.
Combine all the ingredients and let soak overnight.
Cook in a dehydrator for 10 to 12 hours, or a convection (air) machine for 2 to 3 hours at 200\u00b0.
Put strips of meat into sauce and mix well to coat.
Cover with plastic wrap and marinate in refrigerator for 24 hours.
After 24 hours, put directly onto oven racks on aluminum foil.
Oven temperature should be 200\u00b0.
Dry meat for 3 to 4 hours.
May also use dehydrator method according to manufacturer's directions.
This keeps for quite a while in sealed plastic bag.
Slice deer in thin strips and marinate 24 hours covered in refrigerator.
Take out; pat dry with paper towels.
Place on rack in dehydrator and dry until all the moisture is gone.
Mix all ingredients together in an airtight container.
Let stand in refrigerator overnight.
Marinate meat at least 4 hours. (Best if marinated overnight.)
Cook in dehydrator.
Mix all ingredients together in a large bowl and level.
Place in refrigerator overnight and mix again in the morning.
Let set 2 days.
Mix burger and place between 2 sheets of waxed paper.
Roll the burger out to desired thickness.
Put in freezer until it hardens, then remove and cut in strips.
Place in dehydrator overnight or until done.
Mix first 10 ingredients to make a marinade.
Soak meat, refrigerated, in the marinade overnight up to 24 hours.
Drain well.
Coat with coarse ground black pepper.
Line the bottom of the oven with foil.
Spear meat with toothpicks and hang from the oven rack.
Set oven at 150\u00b0.
Keep oven door ajar to help the meat dry.
(This can also be done in my dehydrator.)
Put contents in 1/2 gallon jar with lid.
Keep in refrigerator 15 hours, turning jar frequently.
Drain, then lay meat on paper towels and pat.
Put in dehydrator until leathery but not brittle.
Mix all ingredients together (to your own taste) except deer. Slice deer into thin strips.
Pour mixture over deer to cover. Salt and pepper, if desired.
Refrigerate 48 hours.
Place deer on oven pan.
Bake at 100\u00b0 for 8 hours.
Remember that 2 pounds of meat makes 1/2 pound of jerky.
Place the deer meat in a large container.
Mix all ingredients well, except deer meat.
Pour over meat; mix well.
Marinate overnight; stir once or twice.
Place meat on toothpicks.
Hang on racks in oven.
Put foil on bottom rack and bend up in back.
Bake at 200\u00b0 for 5 hours.
Cut deer steaks into strips about 1 to 1 1/2 inches wide and 3 to 6 inches long.
Place on cookie sheet; salt thoroughly on side facing up.
Put in refrigerator for 12 hours.
After 12 hours, turn strips over and salt again.
Put in refrigerator for 12 hours again.
Pepper both sides, more or less to taste.
Place on grill grate.
Cook over low heat (225\u00b0 to 250\u00b0) for 6 to 8 hours, or until dry.
Cut meat into 1/4 x 1/2-inch strips; soak strips in jerky cure for 3 days (mixing often).
Take out of cure and wash off; soak meat in mixture for 3 or 4 days, mixing often.
Take out of mixture and place on racks.
Pepper to taste (red or black). Smoke in smoker at 145\u00b0 for 10 hours.
Jerky cure can be purchased from your local meat market.