Cook bacon until crisp.
Remove from skillet and save.
Cook chopped onion and garlic until onion is transparent.
Add ground beef and deer meat.
Cook until it turns from pink to gray.
Add seasonings.
Cook for 5 minutes more.
Add the tomatoes and tomato sauce.
Cook covered for 45 minutes more, then add the honey, Tabasco, salt and pepper to taste.
Cover and cook for at least 1 hour.
Serve with corn tostados or corn tortillas, chopped onions, grated cheese and jalapeno slices.
Mix spices in water and stir.
Blend all ingredients thoroughly.
Form all into a large roll about 2 1/2 inches in diameter.
Wrap in foil, shiny side out.
Refrigerate 24 hours. Poke holes in bottom of package.
Place on broiler rack with pan of water underneath.
Bake at 325\u00b0 for 90 minutes; unwrap and cool. Wrap in plastic for storage.
Brown and drain ground chuck or deer.
Pour meat in a large stock pot.
Add remaining ingredients and simmer 2 to 3 hours! Delicious as nachos or right out of the bowl.
1) This recipe will make jerky in one day, but the
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.
Mix marinade (all ingredients except meat) and let stand overnight.
Add beef (or deer) and let stand in refrigerator for 24 to 48 hours.
Drain meat well, squeezing by hand.
Lay on cookie sheets and place in oven at 150\u00b0 to 175\u00b0.
After about 4 hours, drain excess moisture.
Turn and dry to desired dryness. If desired, sprinkle with coarse ground pepper after draining moisture.
f course.
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Stuffed Deer Heart.
Ingredients:
1Deer
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 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.
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 last 8 ingredients together.
Put meat into large ziplock bag or roaster.
Add brine mix together cover and refrigerate over night.
Next day drain brine
Rinse meat in strainer with cool water.
Pat dry with paper towel then put in dehydrator.
Set temperature to 145 F for 1 hours.
Then turn down to 125 F for 6-7 hours.
Check jerky after 5 hours.
hey are ready when the jerky bends without breaking.
Let
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.