troy fairweather
Member
The batch I did the other day in the oven came out great even though I didn't have all the ingredients I normally use. So I substituted a few and still can out really good, good enough I for got a picture lol. I've been slicing the meat and hanging it on the oven racks, works good. The way I slice the meat it would make for some good stir fry I bet.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
Like to try some Cajun this week. Still have about 15# of sliced venison.