I have a Question

Discussion in 'Wild Game Recipes' started by Cablegaurd21, Oct 16, 2007.

  1. Cablegaurd21

    Cablegaurd21 Senior Member

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    Can I make deer jerky in my oven? or do I have to buy a dehydrator.<----that spelling doesn't look right.
     
  2. bullfiddle

    bullfiddle Movin on up!!!

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    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.
     

  3. pilot

    pilot Senior Member

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    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.
     
  4. MichiganHunter

    MichiganHunter Senior Member

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    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.
     
  5. kbohunt

    kbohunt are u a fat boy?

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    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.:biggrin1:
     
  6. Cablegaurd21

    Cablegaurd21 Senior Member

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    Thanks guys, That answers my question. but if anyone eles knows a good way fell free to let me know.:biggrin1:
     
  7. lungcutter

    lungcutter Senior Member

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    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.
     
  8. Cablegaurd21

    Cablegaurd21 Senior Member

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    Awsome, I will try...thxs
     
  9. lungcutter

    lungcutter Senior Member

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    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.
     
  10. jimposten

    jimposten Senior Member

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    Cant beat jerkey made in a smoker:rockon:

    JIM
     
  11. greenhorn100

    greenhorn100 Junior Member

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    How about some of you sharing your best receipe:laugh:
     
  12. Ronhop

    Ronhop RIP

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    Yep, smoker for me too...

    Ron
     
  13. STRO

    STRO get'n rid of target panic

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    Yep, me three
     
  14. Cablegaurd21

    Cablegaurd21 Senior Member

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    How much should I invest in a smoker? whats a good brand if I want to go that route?:noidea:
     
  15. jimposten

    jimposten Senior Member

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    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
     
  16. IAHunter11

    IAHunter11 Member

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    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...
     
  17. IAHunter11

    IAHunter11 Member

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    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....
     
  18. celticgladiator

    celticgladiator New Member

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    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. Daltongang

    Daltongang New Member

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    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.:wave: