Jerky in the oven...

Full disclosure...all the years I've hunted, I've never actually made jerky. I enjoy cooking with waterfowl, venison, and other game . Always been a fun process . But never jerky. Now I'm getting some requests . And you folks are very resourceful , love to hear what you got.

That's how we made it for years, meat draped across oven racks,oven on lowest setting and oven door propped open.
House smelled GREAT!
Now, Im drooling....

That easy ?

I like the hi mountain jerkey kits and actually curing the meat. Black pepper and garlic is the one we always seem to like the best.

Last batch was canada goose breast, cured and rubbed with salt,pepper, garlic, and probably some other spices. toothpick through the end of the strip and hung through the oven racks. oven as low as you can, and crack the door.
You can do it without the cure too as long as you get it really dry.

Thank you !

That's another game animal I wanted to try. When you say 'cured' , what's your process ?

Ive made it by mixing Lowery season salt and sugar 50/50. cut meat into 1/4 inch strips. layer meat in a tray and cover with the 50/50 mix. Repeat until done. Marinate in fridge over night. I hang the strips on bamboo skewers and hang on the oven racks. put foil on the bottom to catch drippings. Lowest oven setting and prop the door.

LEM original jerky seasoning mixed into ground meat, ran thru a jerky shooter, and dehydrated for 4 hrs .

I use the "pink" salt / cure #1, but tenderquik is easier, just weigh the meat and use the appropriate amount of teaspoons of TQ. It already has salt and sugar in it so you most likely won't need more, just add you spices, you can do it together with the TQ as it cures. Thin strips will cure in a day. It's a saturation cure so you can't overcure the meat, if you can't get it in the oven right away.

Or, the jerky kits already has the cure and spices ready to go, just measure out the mix depending on the weight of meat.

This is a great start too

Yep, that's the way I still do it. I do spread tinfoil on the bottom of the oven to catch the drippings. i have a gas oven. The lowest setting is 140. It takes about four hours with the door slightly open.

i have my own marinade mix that I concocted years ago. I soak for twenty-four hours.

Thank you , everyone ! I'm kind of excited to get after it.

Got the recipe from.a Chuck Adams book ( yes, the smiley guy who.killed EVERYTHING with a bow)
30 years ago.
Can't find book at the moment, jut looked online, this might be it.
Linked in thread, so you'll have to scroll.thru and click.on it

https://www.archerytalk.com/threads/please-post-your-jerky-recipies.231384/

Chuck Adams' "Seven Step Jerky"


STEP 1 -- INGREDIENTS:
3 lb. venison
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tsp. Accent
2 tsp. seasoned salt
2 tsp. onion powder
2/3 tsp. garlic powder
2/3 tsp. black pepper (personal preference -- 2-to-3 tsp. -- or more)
(optional - dollop of hot or spicy barbecue sauce)

STEP 2 --
Cut venison into strips 3/8" thick.

STEP 3 --
Combine all ingredients except meat in a container suitable for marinating.
(A large, deep bowl works better than a shallow 13X9 pan.)

STEP 4 --
Stir mixture until all soluble ingredients are dissolved.

STEP 5 --
Place all the strips of meat in the marinade, making sure all are completely submerged. Marinate overnight, turning if necessary.

STEP 6 --
Lay marinated meat strips on oven rack. Cook for 6 to 8 hours @ 150º F. The longer they bake, the crisper they get. A full oven may require 9-10 hours. The temperature is important - the meat should DRY, not cook. I used a dehydrator the last few times I made this. It works better than the oven, but it takes a little longer. I think I paid around $30 for it at WalMart.

STEP 7 --
Store jerky in zip lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.


Notes in Italics were added after I tried the original recipe. Also, I needed two batches of marinade to fully submerge the meat - you may want to double it up front.
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Perfect !!

I use a food dehydrator. I have one with shelves and drawers you can load it up with about ten lbs. It has a heater and a fan, and its done overnight. No need to clean the stove.

I use oven but dehydrator would be nice.

Sometimes I like to add pepper flakes, pineapple juice, touch of liquid smoke in addition to other salts and spices

I use hi mountain original, but started drying it in the smoker...omg it's good!

Dave, what is 2 tsp Accent? A spice?

I was wondering the same.

I use to use smoker but too slow.

Jeff pm!

I second the garlic pepper mix then finish in the smoker. 1/4" slices.

Accent is a flavor enhancer, mostly Monosodium Glutamate if I'm not mistaken

Accent is a brand name. The product is a flavor enhancer commonly referred to as MSG. I am sure you probably know it by that name.

Thanks Dana

I found this to be the best method but you can also make it on a smoker.

I smoke them sometimes after they are dried in a cheese cloth bag hung over a hardwood fire on my grill. Those are addictive get ate pretty fast though.