Deer Jerky Marinade
You can't go wrong with this dish that is a perfect snack once hunting season comes around!
Yield
1 servingsPrep
30 minCook
7 hrsReady
7 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
deer
thinly sliced |
* |
| ¾ | cups |
wine
dry |
*
|
| ⅓ | cup |
lemon juice
|
|
| ¼ | cup |
onions
minced |
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | teaspoons |
liquid smoke
|
*
|
| 1 | teaspoon |
seasoned salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
deer
thinly sliced |
* |
| 177 | ml |
wine
dry |
*
|
| 79 | ml |
lemon juice
|
|
| 59 | ml |
onions
minced |
|
| 59 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
liquid smoke
|
*
|
| 5 | ml |
seasoned salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3 | each |
bay leaves
|
*
|
Directions
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black.
Store in plastic bags in refrigerator.
