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Northwoods Deer Jerky

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Northwoods Deer Jerky Recipe | Hunting Magazine

Northwoods Deer Jerky Recipe | Hunting MagazineWild Game Recipe: Northwoods Deer Jerky

Ingredients

3 to 4 lb. meat
4 T. onion salt
1 1/3 tsp. black pepper
1 1/3 tsp. garlic salt
½ tsp. Italian seasoning
1 c. Worcestershire sauce
1 c. soy sauce
1 tsp. liquid smoke

Directions

  1. Cut deer meat ¼” thick or less, cutting with the grain.
  2. Combine the rest of the ingredients.
  3. Place deer meat in a glass or ceramic dish, layering it crisscrossed.
  4. Pour marinade over the deer meat.
  5. Let stand 24 hours in the refrigerator.
  6. Remove from refrigerator.
  7. Place foil on the bottom rack of the oven as far down as possible, to catch drippings.
  8. Insert toothpicks in one end of the meat strips and hang from the oven rack at the top of the oven.
  9. Bake at 150 degrees for 4 hours, or until dried to taste. After drying, turn off the oven and let the deer meat hang until the oven is cold.
  10. During drying time and cool down, leave the oven door open at least 1”, but not much more.

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I’m an editor, hunter, writer, author, and photographer who lives and breathes the hunting lifestyle. The Out of Doors is my playground. I specialize in the daily management of the Hunting Magazine, publishing hunting industry-related content to the digital pages of our hunting journal.

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