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 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 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.
Cut deer meat into 1/4-inch
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.
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.
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.
Combine ingredients for marinating deer.
Stir well to dissolve.
Marinate deer overnight.
Lay meat on oven rack; be sure to put aluminum foil down to catch drippings.
Cook 6 to 8 hours at 150\u00b0 (the longer it bakes the crispier it is).
Cut meat into 1/4-inch thick strips 2-inches wide.
Cut with grain of meat.
(Partially freeze meat to make cutting easier.) Combine soy sauce and liquid smoke and seasonings together in bowl. Marinate meat in sauce about 15 minutes.
Place in food dryer and dry about 15 hours (can substitute beef for the deer meat).
Thaw venison and let soak in vinegar and salt water for 1 day. Take venison and cut into strips about 1/4-inch x 1/2-inch thick and 1 to 2-inches long.
Place in a big bowl and add 1 bottle of soy sauce as a marinade.
Refrigerate and let soak in soy sauce overnight.
Next morning, place strips on cookie sheet (in rows) and cook on 150\u00b0 in oven for 4 to 6 hours.
Turn strips over at 3 hour interval.
Cut meat into strips.
Combine ingredients to create a marinating sauce.
Marinate meat for 12 to 24 hours in refrigerator.
Hang strips of meat on toothpicks on oven rack. Cook at 150\u00b0 with oven door cracked open 1-inch for 3 to 6 hours.
ar.
If spicy hot jerky is desired, you may sprinkle
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 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.
Remove fat from deer meat and cut on grain into 1/4-inch strips.
Marinate in ingredients overnight.
Remove from marination.
Bake in warm oven for 4 hours, turning over after that time.
Bake it 4 more hours.
Need to bake the meat on racks covered with aluminum foil.
Rub salt into deer meat.
Mix together all ingredients.
Marinate meat overnight in the fridge.
Dehydrate for 8 hours - don't overcook.
Yummy!
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.
Rub salt into meat.
Make marinade, add meat and place in glass container in fridge overnight.
Dehydrate for 8 hours - don't overcook.
Enjoy!
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.