AuthorRachel Clifton-CochranSweet and Spicy! This Deer Jerky recipe is sure to light your taste-buds on fire and is the perfect deer stand snack!
Trim the meat and slice into 4 inch strips. It's easier to slice the meat if it is partially frozen. The meat pieces should be between 1/4-1/2 inch thick. Pound the meat lightly to tenderize and set aside.
Combine the rest of the ingredients and mix well. Pour the mixture over the strips of meat to marinate. Cover and refrigerate over night.
Place strips of meat on cookie sheets - do not overlap the meat.
PREHEAT oven to 150-175 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out. Enjoy!
Ingredients
Directions
Trim the meat and slice into 4 inch strips. It's easier to slice the meat if it is partially frozen. The meat pieces should be between 1/4-1/2 inch thick. Pound the meat lightly to tenderize and set aside.
Combine the rest of the ingredients and mix well. Pour the mixture over the strips of meat to marinate. Cover and refrigerate over night.
Place strips of meat on cookie sheets - do not overlap the meat.
PREHEAT oven to 150-175 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out. Enjoy!
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