Cut the meat to the thickness desired (I prefer just under 1/4 inch. Saturate the meat for at least 2 - 24 hours in the marinade and place it on your dehydrator. After about 3-4 hours rotate the beef jerky. When the meat bends like a willow tree it is probably about ready. (Usually 6-8 hours in a dehydrator).
ngredients and marinate the meat for at least 1 hour, then
ookie sheets to dry.
For fastest drying do not overlap
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.
Marinate the meat for 1 hour, then drain in a colander. Place on trays to dry. For faster drying, do not overlap the meat on the trays and turn the meat over at least once during the drying period. Dry at 145\u00b0 for 8 to 10 hours. It is ready when it bends like a green willow without breaking. Long term storage should be in the refrigerator.
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.
Cover and place in refrigerator for at least 30 minutes.
Cut/the meat into thin slices and dry as for jerky in a slow oven, (175-200 Degrees F.) for 4 to 5 hours.
Put the dried meat through a coarse grinder, then pulverize it into a fine powder.
Grind the raisins and dates together and work into the meat with your fingers until thoroughly blended.
Combine the melted suet, shortening and lemon juice.
Pour over the meat/fruit until the mixture will hold together.
Shape into small patties about 3-inches in diameter and 1/2 in thick.
Keep covered in a cool dry place.
MOOSE ROAST.
The day before:
Saute vegetables for marinade and
In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
Cover with hot sterilized lids, screw bands on tightly.
Cook in canner for 4 hours of full boil.
Good luck maybe this will work for vennison.
ool. Put moose in this mixture; let marinate for 24 hours in
pouse to Alaska to capture moose, or have one delivered by
Remove all fat from the moose roast and wipe well with
n stove-top. Add the moose to the pan, stirring occasionally
Cover meat and bones with water in large pot.
Add remaining ingredients.
Slowly bring to a boil, and then let it simmer for 2 to 3 hours.
Strain and cool in refrigerator until fat solidifies.
Remove fat.
Pour in airtight containers, store in refrigerator for up to 3 days.
Can be frozen.
ith cling wrap and refrigerate for 2 hours, turning the roast
Boil moose ribs for 45 minutes and drain.
Mix all other ingredients together and spread over ribs in baking pan.
Bake for 30 minutes or until tender, maybe up to an hour, at 350\u00b0.
nd two tablespoons of oil for 5 minutes or until tender
br>Brown the moose in the skillet used for the scrunchions and
Mix the nesco jerky works packets, sugar, paprika, honey,