It's not difficult or expensive to make deer jerky.
Jerky is flavored, dried-out meat strips. It is sold in stores all over America in sealed bags or individually wrapped sticks. A lot of hunters make their own jerky out of the deer they kill each year. It's not difficult or expensive to make deer jerky, but it can take a day or two to get it finished. In fact, your kitchen probably has most of the necessary ingredients and tools to make deer jerky.
Instructions
1. Use a sharp knife to cut the deer shoulder into strips that are 1/2-inch thick and 1-inch wide. Cut with the grain, not across the grain. Remove any fat or gristle.
2. Mix the garlic salt, black pepper, Worcestershire sauce, salt, brown sugar and cider vinegar in a bowl.
3. Place the cut deer meat in the bowl, ensuring each piece is covered in the mix. Cover and marinade in the fridge for 24 hours.
4. Take the deer strips out of the marinade and place them on paper towels to dry.
5. Preheat the oven to 200 degrees F, and wrap the bottom rack in aluminum foil.
6. Wash your utensils and your hands in hot soapy water, and disinfect your cutting board to kill any germs. Throw away the left-over marinade.
7. Place the strips of deer meat across the preheated oven rack; leave the oven door open a bit so the moisture can escape. Cook the meat for eight to 10 hours. When done, the deer jerky should be dark in color and should bend but not break.
Tags: deer jerky, deer meat, difficult expensive, difficult expensive make, expensive make
