e-Mail
Games
Areacodes
Chat
Find a Business or PersonHome > Food & Kitchenware > *Recipes > Wild Game Recipes > VENISON Recipes > VENISON JERKY Recipes > Page 6
VENISON JERKY Recipes
VENISON JERKYSoak meat in mixture overnight, hand meat on toothpicks on oven rack with oven set at 150 degrees. Leave door open a crack and bake for 2 to 4 hours or until dry. |
|
VENISON JERKYPlace a layer of meat strips in a glass, enamel or crockery pan. Sprinkle generously with seasoning mixture. Then sprinkle with liquid smoke. Repeat layers of meat, seasoning and liquid smoke until all meat is in pan. Set aside for 4 hours. Crush aluminum foil, the smooth it out again. Cover oven rack. (Crushing foil allows air to circulate around meat). Drain meat. Place on foil in a single layer. Bake at 100-125 degrees for 4 hours, turning after 2 hours. Remove from oven. Set aside to dry for 10 hours. |
|
VENISON JERKYAdd all ingredients in ziplock freezer bags and marinate in refrigerator overnight. Drain and dry meat. Lay on oven racks, cook at 140 degrees for 6 to 8 hours depending on how dry you like your jerky. |
|
VENISON JERKYMix liquid and spices together in a large bowl. Soak meat in marinate for 24 to 48 hours, stirring occasionally and making sure all meat is well coated. Cooking Instructions: Hang meat strips by toothpicks on oven racks and bake at 150 degrees for 5 hours until meat reaches dryness texture you like (Be sure to line the bottom of your oven with foil, in order to catch drippings and make cleanup easier). Store jerky in airtight container in cool place. |
|
VENISON JERKY (Deer Jerky)Mix all the above ingredients and pour over meat and marinate overnight in refrigerator or where cool. (Zip Lock bags do very well for this purpose.) Dry in sunlight or in very low oven setting...about 200 degrees...until completely dry (about 3 to 5 hours). |
|
VENISON OR BEEF OVEN - DRIED JERKYTrim and discard all fat from meat (it becomes rancid quickly). Cut meat into 1/2 or 1/4 inch slices (with or across grain as you wish). If necessary, cut large slices to make strips about 1 1/2 inches wide as long as possible. In a bowl combine all other ingredients, stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surfaces. (The meat will absorb most of the liquid.) Set for 1 hour or cover and refrigerate all night. Shake off any excess liquid. Arrange strips of meat close together, but not overlapping directly on oven rack or on cake racks set in shallow rimmed baking pans, bake until done in 250 degree oven (4 to 6 hours). |
|
VENISON STROGANOFFCut meat across grain into 3/4-inch slices, then into strips 3x1/4 inch. Melt butter in large skillet. Cook and stir in mushrooms. In same skillet, brown meat. Reserve 2/3 cup broth. Stir in remaining broth, onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth with flour and stir into meat. Add mushrooms; heat to boiling, stirring constantly, for 1 minute. Stir in sour cream and heat through. You can make ahead of time and add sour cream at serving time. Serve over pastry boats, rice or poppy seed noodles. Serves 6. |
|
K!
