jerky in the oven

[Ty S]

After making jerky in the dehydrator for years on end im worn out and sick of it.

Well last year I made some in my oven and love it! Its even better and time is even less.

I got my at 170 with the door just cracked. Hoping it takes under 2 hours. I thought it did last time.

I grind it and usually use the high mountain recipes. This time I used the walmart brand stuff because I have a ton of it from buying their jerky guns.

Just mixed up 10 lbs.

[Vikes forever]

:e usa_drool:

[goose abuser]

Made a bunch today myself. All big nice strips of buff roast.

Im doing the LEM treatment overnight, starting them in the smoker and finishing in the oven. Jerky doesnt get any better.

Not a big fan of jerky gun jerky anymore, I dont like the texture. Its like eating already chewed meat, almost makes me sick thinking about it.

[BPbowhunter]

Sounds like how we do our jerky, Ty. I also prefer strip jerkey over ground.

[Ty S]

Originally Posted by goose abuser

Not a big fan of jerky gun jerky anymore, I dont like the texture. Its like eating already chewed meat, almost makes me sick thinking about it.

I agree but its WAY easier to do a bulk amount. Plus I can grind in any waterfowl or other meat I have laying around and take care of that as well so it dont just sit in the freezer.
I usually take the roasts and make them into jerky but lately ive found I love the dried deer from Romans in town and its dirt cheap to have made. Heck it almost taste like jerky and I dont have to do a thing with it.

[Alex T.]

I did the ground stuff for about 2 seasons and finally tried just slicing it. Way better tasting(IMO) going with the slices. I've always done the oven method but tried a dehydrator for the first time about a month ago. I actually like the dehydrator stuff better. Wish I had a smoker to use first but I haven't had any complaints yet;Chad really likes it. What are your guys' favorite flavors? I usually use the cracked pepper and garlic one.Thought the Bourbon BBQ was horrible. Thought the Hickory one was kinda bland. Anyone try the Teriyaki one??

Alex

[goose abuser]

Originally Posted by Alex T.

I did the ground stuff for about 2 seasons and finally tried just slicing it. Way better tasting(IMO) going with the slices. I've always done the oven method but tried a dehydrator for the first time about a month ago. I actually like the dehydrator stuff better. Wish I had a smoker to use first but I haven't had any complaints yet;Chad really likes it. What are your guys' favorite flavors? I usually use the cracked pepper and garlic one.Thought the Bourbon BBQ was horrible. Thought the Hickory one was kinda bland. Anyone try the Teriyaki one??

Alex

You talking about the Hi Moutain blends? I only like the cracked pepper, other ones seem to taste the same.

You should try the LEM stuff, way better IMO. One guy in our group did a bunch of LEM deer, we all switched over shortly after.

[Alex T.]

Yes,HiMountain stuff.Never heard of the LEM brand.Where do ya get that?

Alex

[goose abuser]

Bass pro has a bunch of LEM stuff. Not sure about belas'.

[Chen rossii]

The High Mountain stuff is alright but I have found a seasoning mix from here in Nebraska that I would like to recommend. It is called Buck Point
(http://www.buckpointfoods.com/) and is some of the best that I have used. I do most of mine in the oven also and stip most of it using a mechanical meat slicer.

[wneb.fisher]

I bought a jerky rack from BPS that is a hanging rack with skewers (sp?) for the oven. I love it. only cost about $25. I hand slice my meat and can do a batch of 70-90 strips depending on size of strips. Only takes about 2 hrs at 200 degrees. I also just use the high mtn mix. Tastes great on pheasant and turkey.

[Lenny]

I mix Lite Soy sauce, apple juice, sugar, salt, onion & garlic powder, cayenne & coarse geround black pepper and some worchester. Slice up a whole deer leg, cut into roast, then into 1/4" strips and let it all marinate for 12 hours. After 12 hours I lay out newspaper on the dinning room table and cover it with a thick layer of paper towel then lay out all the strips of meat to air dry for 12 more hours. After air drying I load them on to racks and smoke with cherry wood for no longer than 1 hour. If the weather is good I leave it in the smoker at 150-170* for 8-10 hours. If it's cold I put it in the oven at 170* Some pieces get done faster depending on the size so I tend to check on it every hour after the 7th hour begins. The whole procces is not as time consuming as it sounds.
Quick slicing tip; when doing jerky, If you like chewy cut with the grain of the meat, if you like more tender or crunchy slice it across the grain.

[goose abuser]

Holy smokes!

First batch in the new smoker came out insane. Had to finish a couple thicker pieces in the oven, but Im amazed.

Dipped a bunch in honey and let drip dry for several hours, then hit em with cayanne for something different. Makes me cuss outloud everytime I take a bite its soo good.

[tc_topshot]

I do a lot of my jerky here in my dorm room. Only problem I ever have is hungry college kids coming to my door wanting to know what that delicious smell is.

I do Hi-mountain also, I love the Hickory and Cajun flavors for duck, it takes the gaminess right out. Once in awhile, I make some of the Inferno-blend, but you can only eat so much of that at one time

[Ty S]

Just went to Cabelas and bought 9 jerky racks. They have them on sale right now 7.99 for 3 racks. Thats awesome. Even picked up a jerky gun that is made of metal. Sick of buying a plastic walmart one every year.

[Jump n Fish]

Gotta question here. My boss shot an extra deer for me this year and I have a good bit of tenderloin and tenderized steak in the freezer. I'd like to use the tenderloin for other stuff, but would the tenderized steak work good to make jerky out of. So far I've been cutting it up for fajita meat, but I'd like to try making some jerky. I don't have a dehydrator, so I'll have to try making it in the oven. If anyone has any tips that would be helpful.

[BPbowhunter]

The steak will work fine.

[goose abuser]

I normally use a few of my steaks for jerky as the year goes on. Never had a problem.

Find the seasoning/cure you want, and follow the directions on the box. Most say to be cured for atleast 8 hours, I let them sit overnight sometimes two. I hit them with some cracked black pepper after the marinade, but before the oven/smoker.

Use your oven on the lowest setting and pull them when 3/4 of the moisture is gone. I normally go for about 4 to 5 hours, depending on thickness. Should still have a little meaty feel to them in the middle. Then just let them air dry overnight, they should be perfect.

[Alex T.]

gonna finish using all the HiMountain stuff I have and then try some of that Lems stuff. Got a batch of canada goose stuff going now with cracked pepper and garlic with a splash of soy/teriyaki sauce.

Alex

[Jump n Fish]

Originally Posted by goose abuser

I normally use a few of my steaks for jerky as the year goes on. Never had a problem.

Find the seasoning/cure you want, and follow the directions on the box. Most say to be cured for atleast 8 hours, I let them sit overnight sometimes two. I hit them with some cracked black pepper after the marinade, but before the oven/smoker.

Use your oven on the lowest setting and pull them when 3/4 of the moisture is gone. I normally go for about 4 to 5 hours, depending on thickness. Should still have a little meaty feel to them in the middle. Then just let them air dry overnight, they should be perfect.

Cool! Can't wait to try it! Now I just gotta find a seasoning. The closest basspro is about an hour and 45 min away, but I'm sure I can find another reason to head that way.