You are Unregistered, please register to be able to read posts in all forums and participate in the discussion.
Results 1 to 19 of 19
  1. #1
    Senior Member Cablegaurd21's Avatar
    Join Date
    Oct 2007
    Location
    IOWA
    Posts
    169

    Default I have a Question

    Can I make deer jerky in my oven? or do I have to buy a dehydrator.<----that spelling doesn't look right.
    "We all must hang together, or assuredly we shall all hang separately."

  2. #2
    Movin on up!!! bullfiddle's Avatar
    Join Date
    Sep 2007
    Location
    Indiana
    Posts
    11,308

    Default

    I have seen recipes for making jerky in the oven but I don't have a recipe. Do a google search for oven jerky I am sure you'll find one.
    Bass and Bucks Staff Shooter
    Ranger Custom Bowstrings Staff Shooter
    Pathfinder Arrow Wraps Staff Shooter
    FBSA President and Founder

  3. #3
    Senior Member pilot's Avatar
    Join Date
    Sep 2006
    Location
    Vidalia, Georgia
    Posts
    624

    Default

    I've had jerky that was made in the oven but leave the door to the oven OPENED SLIGHTLY. Doesn't seem to cure right with the door closed. Just set it on the lowest setting and let it sit.
    "I can do all things through Christ who strengthens me." - Phillipians 4:13
    Quickstand Archery
    Sling Braid Custom Bow Slings
    God's Country Outdoors

  4. #4
    Senior Member MichiganHunter's Avatar
    Join Date
    Sep 2006
    Location
    Clinton Township, MI.
    Posts
    976

    Default

    ive seen recipes for oven jerky that from what i was told turns out good. alot of them are made in a gas oven with just the pilot on. as bullfiddle said just do a google search for it. cooks.com has a few on there.
    FBSA MEMBER
    http://www.thefbsa.com/
    counting down till next season!

  5. #5
    are u a fat boy? kbohunt's Avatar
    Join Date
    Feb 2007
    Location
    Moseley,Va
    Posts
    3,237

    Default Yes!

    Get some racks let the meat marinate in what ever ya taste is for.
    Set the oven on 200degrees and cook for 8 to 10 hours.
    Thats the way i use to do it until i went ta wally world and bought 2 dehidrators.
    kbohunt

    Bows,07PSE,MOJO-3D,05Flash
    Arrows..beman ICS hunter
    SURE-LOCK sights..Extreme scopes..TT rest
    FBSA-MEMBER
    Wheely Custom Quivers & Poston Stab's..Made in The U.S.A

  6. #6
    Senior Member Cablegaurd21's Avatar
    Join Date
    Oct 2007
    Location
    IOWA
    Posts
    169

    Default

    Thanks guys, That answers my question. but if anyone eles knows a good way fell free to let me know.
    "We all must hang together, or assuredly we shall all hang separately."

  7. #7
    Senior Member
    Join Date
    Jul 2007
    Location
    Pittsburgh, PA
    Posts
    832

    Default

    I make all my jerky in the gas oven and it turns out like the stuff you get at the store. Marinate for at least 48 hours and then put on jerky racks, turn oven on to around 180F and let meat sit for 2 hrs. with the door just cracked open.

    Don't worry about the meat not being cooked enough. The jerky cure does just that, it cures the meat. You just want to get rid of some of the moisture.

    any questions just pm me.
    IT'S NOT ABOUT THE KILLIN, IT'S ABOUT THE GRILLIN
    FBSA MEMBER

  8. #8
    Senior Member Cablegaurd21's Avatar
    Join Date
    Oct 2007
    Location
    IOWA
    Posts
    169

    Default

    Quote Originally Posted by lungcutter View Post
    I make all my jerky in the gas oven and it turns out like the stuff you get at the store. Marinate for at least 48 hours and then put on jerky racks, turn oven on to around 180F and let meat sit for 2 hrs. with the door just cracked open.

    Don't worry about the meat not being cooked enough. The jerky cure does just that, it cures the meat. You just want to get rid of some of the moisture.

    any questions just pm me.
    Awsome, I will try...thxs
    "We all must hang together, or assuredly we shall all hang separately."

  9. #9
    Senior Member
    Join Date
    Jul 2007
    Location
    Pittsburgh, PA
    Posts
    832

    Default

    Quote Originally Posted by Cablegaurd21 View Post
    Awsome, I will try...thxs
    Let me know how you like the jerky. I think you will be pleased with how well it turns out.

    Store your jerky in an empty cereal book. DON'T STORE IT IN A ZIPLOCK BAGGIE. It will mold because of the moisture that is still in the meat.
    IT'S NOT ABOUT THE KILLIN, IT'S ABOUT THE GRILLIN
    FBSA MEMBER

  10. #10
    Senior Member jimposten's Avatar
    Join Date
    May 2006
    Location
    South East Michigan
    Posts
    429

    Default

    Cant beat jerkey made in a smoker

    JIM
    STABMAN.... Stabilizing the world one bow at a time.

  11. #11
    Junior Member greenhorn100's Avatar
    Join Date
    Nov 2007
    Location
    i just moved from oklahoma to kentucky
    Posts
    19

    Default

    How about some of you sharing your best receipe

  12. #12
    RIP Ronhop's Avatar
    Join Date
    Aug 2006
    Location
    Rock Island, IL
    Posts
    3,967

    Default

    Quote Originally Posted by jimposten View Post
    Cant beat jerkey made in a smoker

    JIM
    Yep, smoker for me too...

    Ron

  13. #13
    get'n rid of target panic STRO's Avatar
    Join Date
    Mar 2006
    Location
    N. Illinois
    Posts
    1,525

    Default

    Quote Originally Posted by Ronhop View Post
    Yep, smoker for me too...

    Ron
    Yep, me three
    .

    Carbon Matrix

    Certified NASP Instructor

  14. #14
    Senior Member Cablegaurd21's Avatar
    Join Date
    Oct 2007
    Location
    IOWA
    Posts
    169

    Default

    Quote Originally Posted by jimposten View Post
    Cant beat jerkey made in a smoker

    JIM
    How much should I invest in a smoker? whats a good brand if I want to go that route?
    "We all must hang together, or assuredly we shall all hang separately."

  15. #15
    Senior Member jimposten's Avatar
    Join Date
    May 2006
    Location
    South East Michigan
    Posts
    429

    Default

    Smokers can be bought cheap. Its good wood chips, good jerkey cure, and good cuts on the meat that will make your jerky stand out.

    I have a buddy that just picked up a smoker for $20 at a yard sale.

    For home use, any of the small under $100 smokers will do just fine. I have even seen some made from barels and a heating element.

    JIM
    Quote Originally Posted by Cablegaurd21 View Post
    How much should I invest in a smoker? whats a good brand if I want to go that route?
    STABMAN.... Stabilizing the world one bow at a time.

  16. #16
    Member IAHunter11's Avatar
    Join Date
    Sep 2006
    Location
    Iowa
    Posts
    78

    Default

    Quote Originally Posted by Cablegaurd21 View Post
    Can I make deer jerky in my oven? or do I have to buy a dehydrator.<----that spelling doesn't look right.
    Whats up bud... I make my jerky in the oven when its too cold to smoke it.. I have a pretty good recipe too if you want to stop up sometime I can write it down for you... works real good on goose tooo...
    Hunt Hard or Don't GO

  17. #17
    Member IAHunter11's Avatar
    Join Date
    Sep 2006
    Location
    Iowa
    Posts
    78

    Default

    Quote Originally Posted by Cablegaurd21 View Post
    How much should I invest in a smoker? whats a good brand if I want to go that route?
    You can come check out my smoker I got it at menards for pretty cheap... I can teach you a few things about it.. I smoke a lot....
    Hunt Hard or Don't GO

  18. #18
    Junior Member celticgladiator's Avatar
    Join Date
    Feb 2008
    Location
    South Dakota
    Posts
    12

    Default

    i tried it in the oven once and it turned out ok, i hung the strips of meat from the rack with toothpicks and put a drip pan under it so the wife didn't yel at me. i used liquid smoke for the smoke flavor and was happy with the results

  19. #19
    Member
    Join Date
    Feb 2011
    Location
    East Central Illinois
    Posts
    33

    Default

    I use season kits that I get from the outdoor stores. Mix it up and let it sit in the meat for 24-48 hour. I put the meat mix in large ziplock bags and take it out every couple hours and give it a slosh around in the bag. I then set oven to 180-200 degrees. I use an oven thermometer. Put the meat on drying racks with drip pan. I then put a wedge in the door so that it is only open about 1/2 inch. Then "cook" for 2-2 1/2 hours for 1/4 inch think cut. Ground meats use more mix and sometimes take a little longer.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •