HOW TO SMOKE A DEER ROAST RECIPES

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DEER JERKY RECIPE | ALLRECIPES



Deer Jerky Recipe | Allrecipes image

A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

Provided by MIKE SHELTON

Categories     Jerky

Total Time 16 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt
½ teaspoon salt

Steps:

  • Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
  • Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
  • Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

Nutrition Facts : Calories 111.3 calories, CarbohydrateContent 2.9 g, CholesterolContent 48.2 mg, FatContent 4.8 g, FiberContent 0.1 g, ProteinContent 13.6 g, SaturatedFatContent 1 g, SodiumContent 786.1 mg, SugarContent 1.4 g

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From honest-food.net
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Jun 13, 2021 · Layer the onions and roast in the slow cooker. Spread the slices of onion evenly over the bottom of the slow cooker. Place the slices of deer roast on top of the onions. The pungent onion flavor helps mask the "gamey" taste of the venison. If possible, avoid overlapping the slices of venison roast.
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Jan 13, 2017 · Jimmy's Teriyaki Deer Jerky! Making deer jerky So after processing our deer, I kept a couple of roasts to make jerky out of. One of the first recipes I made this year was this deer jerky. I started with a roast (cut out of the hind quarter of the deer). I had vacuum packed and sealed this roast …
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Oct 05, 2016 · Start by getting eye of round roast; it's a great combination of muscle and marbled fat. Most good butcher shops will slice the roasts for you if you tell them you're making jerky. If they don't, you can slice the meat yourself into 1/4-inch thick slabs for thicker …
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