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.
Brown ground deer and drain.
In stew pot, add all of the ingredients together.
Simmer on low about 1 hour.
(You may also use ground beef, ground chuck or ground turkey.)
Brown ground deer (or beef).
Saute onion, green pepper and celery and add to deer in Dutch oven.
Add remaining ingredients. Cook for 2 hours on low heat.
Serve over macaroni noodles.
Preheat to 350\u00b0F / Cook 45 minutes to an hour.
Mix eggs, Worcestershire sauce, tomato sauce or ketchup to ground deer.
Brown mushrooms and onion along with garlic until tender.
Mix milk with bread crumbs together.
Once the ground deer is mixed with the original ingredients, put in the mushroom mixture in and combine together.
Salt and pepper then add the bread crumb mixture.
The cilantro should be added before putting into the meatloaf pan.
Cook ground deer meat.
Cover potatoes, carrots, onion and butter with water.
Let boil.
Cook for 10 to 15 minutes.
Add tomatoes, corn, cooked meat, macaroni and paprika.
Cook for approximately 20 to 25 minutes.
Serves about 8.
Brown ground deer with onion; mix in all ingredients.
Cook until bubbly.
Great served on rice with crackers.
Make
patties
with
ground deer
meat.
Add
salt
and flour; fry in frying pan until
brown.
Make
flour
and
milk gravy and put patties into gravy and serve while hot.
You can cook as many patties and as much gravy as needed, depending on the number of people you plan to\tserve
and
how
hungry they are.
Mix the nesco jerky works packets, sugar, paprika, honey,
picy hot jerky is desired, you may sprinkle coarsely ground black pepper
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.
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.
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.
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.
Cut deer meat into 1/4-inch
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.
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.)
This recipe is for 11 pounds of deer meat.
Mix ingredients and soak strips of meat for 8 hours.
Dry to your taste.
Mix together.
Roll thin, about 1/8-inch thick.
Layer on waxed paper, putting waxed paper between each layer.
Bake at 75\u00b0 to 100\u00b0 with layers stacked.
Remove top layer when dry.
Continue baking and removing top layer until all layers are done.
Mix together real good.
Put in refrigerator overnight.
Next day, make out rolls on counter top (12 inches long).
Use cookie sheets and bake at 325\u00b0 for about 2 hours, turning often.
Wrap in foil while warm.
Keep in refrigerator or freezer.
Can also use this recipe for deer jerky.
Lay your meat out on aluminum foil and sprinkle it with salt.
Take a tenderizer and beat the salt into the meat, or just take your fingers and massage the salt in.
Doing this will make the finished product more tender.
Next mix all of your ingredients in a bowl.
Take your meat and let it marinade for a least 4 hours (works better if done overnight).
Cover the bowl with an air tight lid and put in the refrigerator.
Put in the dehydrator for 8 hours.
Enjoy your Jerky.