Venison jerky in the oven

[troy fairweather]

Anyone make any in the oven before?

I don't have a dehydrator here or a smoker, so I figured I can put the oven on the lowest best and keep the door cracked some. I have about 5-6 pounds of sliced meat marinating, I had a old venison jerky kit I put in the bag and added some more black pepper and some other stuff with some water. I'll let that sit overnight.

I'm thinking to just drape the meat on the oven racks. Like to here your recipes.

I'll have another bag of two to do during the week, for that I'll stop and get some soy sauce and some leeaparons need some red pepper to.

I maybe getting that green mountain davey Crockett pellet grill for Christmas, the reviews look good and will be big enough for use. Anyone got one?

 

[Ru4real]

I used cookie sheets.

It worked, but eh...I think a smoker is worth it.

 

[troy fairweather]

I used cookie sheets.

It worked, but eh...I think a smoker is worth it.

Yes a smoker is the way to go, hope I get one for x-mas. I'll try some on sheets with parchment and some hanging. I like jerky dry so I figured hanging maybe better.

 

[FL-NC]

Its doable, I've had some good jerky made in an oven. Myself, I use a walmart dehydrator.

 

[readyeddy]

I made oven jerky with beef in the past. Comes out pretty good.

The marinade was simple. Soy sauce, black pepper and liquid smoke. The meat's thin sliced so it only take 10 minutes to marinate.

Either hang the meat or lay on the rack, try to maximize the meat's exposure to air. Don't forget a drip pan or lay foil beneath.

Set temp at 170 and keep the oven door slightly open to let the moisture escape. A pencil between the door and oven keeps the oven open just enough. Six or seven pounds of meat will take about eight hours to dry. Start checking every hour at the six hour mark.

 

[LNF150]

Yep, the oven is how I do mine. Mostly I lay the strips across the rack, sometimes I hang them. Lowest heat setting, door cracked open. I've been turning on the convection fan to keep the air moving. Once I took a vornado space heater set on the wide open oven door and let it circulate warm air over elk strips...that worked really great. A box fan would probably do something similar. Every year I say I'm going to buy a dehydrator but never get around to it.

 

[Mn Fats]

Those kits will destroy your jerky. I've never in my life had a High Mountain or any kits with cure and flavor pan out. Ridiculously salty. Even following the instructions to a tee. And I'm a salt man. Also, the longer any cured stuff sits, the more potent it will turn.

Oven wise- keep it as low as possible with the door cracked. On my oven that's still too hot. Your oven may vary. The toothpick hanging the meat trick on the racks works. Just have a drip pan or foil.

I have an excellent all natural recipe if you'd like to PM me for it. I've been done with kits for awhile now so I developed my own.

 

[dh1633pm]

I used tooth picks draped over the racks to hang, oven on low. Door open a crack. Worked great. If you lived closer I would let you borrow my machine.

 

[troy fairweather]

Those kits will destroy your jerky. I've never in my life had a High Mountain or any kits with cure and flavor pan out. Ridiculously salty. Even following the instructions to a tee. And I'm a salt man. Also, the longer any cured stuff sits, the more potent it will turn.

Oven wise- keep it as low as possible with the door cracked. On my oven that's still too hot. Your oven may vary. The toothpick hanging the meat trick on the racks works. Just have a drip pan or foil.

I have an excellent all natural recipe if you'd like to PM me for it. I've been done with kits for awhile now so I developed my own.

I had the kit so figured to use it, I never add the salt just the spices. I add my own salt. I normally have a good mix I just don't have much at the house at the moment, money's tight this week but I'll grab some of the stuff this week.

What flavor is your recipe, I'm willing to try any thing once lol.

 

[troy fairweather]

I put the oven on 170 and filled about half the rack, I just hung the pieces on the rack. Cracked the door some.

Anyone have a Cajun recipe, I really like that flavor but the store jerky is not common up here.

I have 4 nice roast cut up and in the freezer, really that's plenty for me so I'd really rather use the other roasts I still need to cut and use them for jerky. I'm the end I enjoy the jerky more anyways. I didn't do any stew meat this year, I'm just tired of stews I guess.

 

[Mn Fats]

I put the oven on 170 and filled about half the rack, I just hung the pieces on the rack. Cracked the door some.

Anyone have a Cajun recipe, I really like that flavor but the store jerky is not common up here.

I have 4 nice roast cut up and in the freezer, really that's plenty for me so I'd really rather use the other roasts I still need to cut and use them for jerky. I'm the end I enjoy the jerky more anyways. I didn't do any stew meat this year, I'm just tired of stews I guess.

I decided to make my entire deer (loin aside) into jerky this year. So thin cuts were out of the question. My recipe is for ground gun jerky.

 

[troy fairweather]

I decided to make my entire deer (loin aside) into jerky this year. So thin cuts were out of the question. My recipe is for ground gun jerky.

Ok, ya wish I had a grinder here get more meat off a deer that way. I like making venison hamburger, add about 10% beef fat. I like it so much and have so many uses I'll even grind up back strap, which some think that's a sin but I like it better, I'll save some strap tho.

 

[Mn Fats]

Ok, ya wish I had a grinder here get more meat off a deer that way. I like making venison hamburger, add about 10% beef fat. I like it so much and have so many uses I'll even grind up back strap, which some think that's a sin but I like it better, I'll save some strap tho.

But you dont own a grinder yourself? I may have one in the machine shed I could clean up.

 

[troy fairweather]

But you dont own a grinder yourself? I may have one in the machine shed I could clean up.

I got one up at my dads

 

[Flintknapper]

Use the search function. I've posted my recipe and technique here is past years.

Oven dried/cured Jerky is easy. Takes 6-8 hours depending on your oven and the heat at which you dry it.

Be sure to use a meat cure along with whatever spices you prefer. I like to marinate mine a day or two first.

 

[readyeddy]

Cajun spice mix:

1. 2 tablespoons garlic powder
2. 2 tablespoons onion powder
3. 2 tablespoons salt
4. 4 teaspoons Hungarian paprika
5. 2 teaspoons ground black pepper
6. 2 teaspoons ground oregano
7. 2 teaspoons ground thyme
8. 1 teaspoon ground cumin
9. ½ teaspoon dry ground mustard
10. ½ teaspoon ground celery seed
11. ½ teaspoon ground chipotle chile pepper

 

[Fine Figure of a Man]

I have found a dehydrator to be the easiest way to consistently make good jerky.

 

[troy fairweather]

Cajun spice mix:

1. 2 tablespoons garlic powder
2. 2 tablespoons onion powder
3. 2 tablespoons salt
4. 4 teaspoons Hungarian paprika
5. 2 teaspoons ground black pepper
6. 2 teaspoons ground oregano
7. 2 teaspoons ground thyme
8. 1 teaspoon ground cumin
9. ½ teaspoon dry ground mustard
10. ½ teaspoon ground celery seed
11. ½ teaspoon ground chipotle chile pepper

Thanks

 

[troy fairweather]

View attachment 962683 Use the search function. I've posted my recipe and technique here is past years.

Oven dried/cured Jerky is easy. Takes 6-8 hours depending on your oven and the heat at which you dry it.

Be sure to use a meat cure along with whatever spices you prefer. I like to marinate mine a day or two first.










View attachment 962673
View attachment 962673 View attachment 962675 View attachment 962676
View attachment 962677

They look good,

 

[troy fairweather]

I have found a dehydrator to be the easiest way to consistently make good jerky.

Ya they work well I've used one for a long time, mine old one craped out and been holding out for a smoker. I wanted one of those nice commercial grade dehydrator but never seen one with good reviews that weren't pricey.

 

[BigBlue 94]

Ive done goose jerky in the oven. Lowest heat, cracked door, and on a jerky rack. Its basically a wire mesh rack with legs that allows heat on all sides of the meat with zero flipping. Similar to a cookie cooling rack

 

[readyeddy]

Ive done goose jerky in the oven. Lowest heat, cracked door, and on a jerky rack. Its basically a wire mesh rack with legs that allows heat on all sides of the meat with zero flipping. Similar to a cookie cooling rack

Stackable oven jerky racks work great. You can easily fit 10 pounds of meat in an average sized oven on three or four racks stacked on top of each other. Try to find stainless steel racks. I had non-stick racks but the teflon started to peel, leaving small pieces of teflon stuck to the meat.

 

[Patocazador]

If you don't like the ground and dehydrated jerky like I don't, find an old discarded refrigerator and cut holes in the side high up. Place a hot plate in the very bottom with a small frying pan on top and string the jerky strips on the wire racks above it. Put hickory or mesquite chips in the pan with some water to soak the chips. Turn the hotplate on high and check every 2 or 3 hours. In warm weather it takes about 6 or 7 hours but in cold weather it may take all night.

It's a cheap home-made smoker that produces GREAT jerky with the right recipe. I marinate the thin strips in beer, BBQ sauce, wine, garlic, pepper and hot sauce for 12-15 hours in the fridge beforehand.

ENJOY!

 

[troy fairweather]

If you don't like the ground and dehydrated jerky like I don't, find an old discarded refrigerator and cut holes in the side high up. Place a hot plate in the very bottom with a small frying pan on top and string the jerky strips on the wire racks above it. Put hickory or mesquite chips in the pan with some water to soak the chips. Turn the hotplate on high and check every 2 or 3 hours. In warm weather it takes about 6 or 7 hours but in cold weather it may take all night.

It's a cheap home-made smoker that produces GREAT jerky with the right recipe. I marinate the thin strips in beer, BBQ sauce, wine, garlic, pepper and hot sauce for 12-15 hours in the fridge beforehand.

ENJOY!

I've been thinking of building a small smoke house, not big maybe 2'x2'x4' or something like that. I trout fish so smoking them would be nice.

Funny note my cousins husband just built a small one, I said it maybe a good idea to chare the inside. Last week my mom said there smoker burnt down.

 

[BigBlue 94]

If you don't like the ground and dehydrated jerky like I don't, find an old discarded refrigerator and cut holes in the side high up. Place a hot plate in the very bottom with a small frying pan on top and string the jerky strips on the wire racks above it. Put hickory or mesquite chips in the pan with some water to soak the chips. Turn the hotplate on high and check every 2 or 3 hours. In warm weather it takes about 6 or 7 hours but in cold weather it may take all night.

It's a cheap home-made smoker that produces GREAT jerky with the right recipe. I marinate the thin strips in beer, BBQ sauce, wine, garlic, pepper and hot sauce for 12-15 hours in the fridge beforehand.

ENJOY!

Are you assuming all oven made jerky is ground and formed? All I've ever done are slices of goose breast and beef steak on racks in the oven. Im like you and dont care for the ground "mystery meat" jerky.

My marinade usually consists of soy sauce, worchestershire sauce, vinegar, oil, and some basic seasoning.

Old refrigerators can be handy to have around eh