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.
Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator.
Prepare jerky in a food dehydrator according to manufacturer's directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.
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.
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.
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.
Mix teriyaki sauce, soy sauce, brown sugar,
Cut deer meat into 1/4-inch
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.
ar.
If spicy hot jerky is desired, you may sprinkle
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 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-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).
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.
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.
Rub salt into deer meat.
Mix together all ingredients.
Marinate meat overnight in the fridge.
Dehydrate for 8 hours - don't overcook.
Yummy!
Melt peanut butter over a double boiler with pepper flakes and Maui Maid Teriyaki sauce.
Brush onto sliced beef.
Place beef on a sprayed rack and place in a 140F oven for 10 hours.
Mix the nesco jerky works packets, sugar, paprika, honey, and teriyaki sauce ingredients
This recipe will make jerky in one day, but the jerky won't
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.)
ours.
When done, the jerky should have no signs of