Other recipes in this category
  • Jerky
    3/4 tsp. salt
    1/4 tsp. pepper
    1 tbsp. brown sugar
    1/4 tsp. garlic salt
    2 tbsp. soy sauce
    1 tbsp. Worcestershire sauce
    Mix in bowl. Stir well. Place meat slices in a layer pan. Spread on marinade. Refrigerate stirring occasionally. Place on drying rack until leathery and dry. Store in airtight jar. Makes great elk or venison jerky.
  • Bar-b-q
    1 lb. spiced ham
    1 c. sweet pickles
    1 c. catsup
    1 tbsp. mustard
    Grind meat and pickles in a food grinder. Add catsup and mustard stirring well. Simmer for 20 minutes serve on buns. May be stored in refrigerator. Just take out and simmer for 20 minutes before serving.
  • Jerky
    1/2 c. soy sauce
    1/2 c. Worcestershire sauce
    2 tsp. onion powder
    2 tsp. Accent
    2/3 tsp. garlic powder
    2/3 tsp. black pepper
    Marinate overnight. Bake 6 to 8 hours at 150 degrees.
  • Jerky
    5 to 10 lbs. meat Antelope Deer or
    Elk
    1 c. sugar
    2 bottles liquid smoke
    Salt
    Pepper
    Trim fat off meat. Cut into 1/2 inch strips. Layer meat in shallow pan. Salt and pepper meat. Mix sugar and liquid smoke pour over meat. Let stand 30 minutes. Lay meat on racks in oven. Cook meat at 150 degrees for 8 to 10 hours turning after 5 hours.
  • Barbeque Sauce
    2 tbsp. butter or oleo
    2 tbsp. chopped onion
    1 c. catsup
    1 tsp. salt
    1 tsp. celery seed
    2 tbsp. brown sugar
    2 tsp. dry mustard
    1 c. water
    Brown onions in butter or oleo until soft. Add other ingredients and simmer about 15 minutes. Pour over ribs and bake or add to ground beef.