Deer Marinade
Deer Marinade. This venison jerky recipe, or for that matter, any kind of jerky needs to be smoked or dried at a low temperature. If the temperature is in the 40’s or higher, you seek to recover that deer within a couple hours.
*this should cook the meat to about medium. Drizzle remaining marinade over deer loin. If the temperature is in the 40’s or higher, you seek to recover that deer within a couple hours.
How To Get The Best Meat Cuts For Your Deer Jerky Recipe.
We also painted it over some fresh veggies and grilled them along with the venison. We have over 30 years of experience in custom deer processing for hunters and in growing and sustaining a wholesale business. *this should cook the meat to about medium.
Traeger Smoked Jerky Recipes Have A Wonderful Flavor Infusion, It's Simple To Make Loads Of Beef Jerky Recipes With An Elevated Grill Rack, Give This Deer Jerky Recipe The Perfect Teriyaki Flavor Jerky By Smoking It Over A Natural Wood Fire.
I made my very first backstrap tonight, and it was magnificent! Drizzle remaining marinade over deer loin. However, if the deer didn’t fall where you shot it, as long as the temperature is in the 30’s or lower, you have a few hours after the deer dies to get it opened up and cooled down.
This Marinade Will Also Work Well With Pork Loin, Chicken, Or Fish.
From all of the meat, the venison is the healthiest, because, in the wild, it is not tainted by any chemicals whatsoever.in the forest, all animals run free, eat and. Add the rest of the marinade, stirring again, and let the whole shebang soak for at least an hour. Add half of the marinade to the venison and gently stir until the marinade is absorbed.
These Large Cuts From The Deer’s Hind Legs Can Yield Several Pieces Of Jerky.
You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. The best tasting venison comes from clean shots. All of our products are handmade from family recipes handed down over generations.
This Venison Jerky Recipe, Or For That Matter, Any Kind Of Jerky Needs To Be Smoked Or Dried At A Low Temperature.
I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. If the temperature is in the 40’s or higher, you seek to recover that deer within a couple hours. Almost every part of a deer can make good jerky, but, if you want the best chew and flavor, aim for the rump roast and eye round.
