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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: jonsimoneau on September 15, 2007, 10:10:00 AM
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Does anyone have a recipe for making deer jerky in an oven? I don't own a dehydrator.
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Here are a few tips... When cutting strips of meat, always slice against the grain. To ensure uniformly thick or thin slices of meat you need to cut the meat frozen or just as it is starting to thaw. It will be firm and much easier to get the slices uniform. I like mine about a quarter inch thick.
After you find a good marinade and the meat is ready for the oven you will need to drape the slices of meat on oven racks so that all sides are exposed to the air. Set oven at 175 degrees F and cook for one hou, then reduce heat to 140 degrees F and continue drying with oven door ajar for 6 to 7 hours. Turn meat over every hour or so for even drying.
I really like my Excalibur Dehydrator and if you plan on doing jerky on a regular basis I would suggest buying a GOOD dehydrator as the oven method is very time consuming. I can get finished jerky in 6 hours out of my excalibur and I dont have to touch it once I turn it on. It has a timer and cuts itself off.
Here are a couple of Jerky recipes...
I like to take about a third of a bottle of Liquid Smoke, Half a bottle of Worchestershire Sauce, Half a bottle of Teriyaki sauce and a bottle of your favorite steak sauce and mix all together in a bowl very well. Add a couple of Table spoons of Lawrys seasoned salt and mix again. If you like your jerky sweeter add sugar. Marinate meat in mixture for 2 to 7 days in refrigerator., then dehydrate. You can add spices to the meat as it is drying for extra flavor.
You can get some commercial jerky recipes and my favorite is the Jerky Seasonings from the Deer Cook.
The web site is www.deercook.com (http://www.deercook.com)
Po Box 876,
Ridgetop, TN 37152
1-800-741-8734
Hi Mountain Jerky, Inc
715 E. Roosevelt
PO Box 1821
Riverton, Wyoming 82501
307-856-6626
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Here is one out of a NAHC cookbook.
Hot and Spicy Jerky
3-4 pounds of venison
3/4 cup Worcesershire Sauce
1/4 cup soy sauce
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. spicy brown mustard
1/2 tsp. black pepper
1 tsp. chili powder
2 pinches cayenne pepper
1 tsp. Tabasco sauce
1 tsp. ground pickling spice
pinch of allspice, dill seed and ground cloves
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Sounds like a good recipe Big Ron. Thanks. A good base for the marinade is also Dale's Steak seasoning.
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Just made some last night! I love making a good batch right before deer season!
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Hey Ron, that sounds so good, I might multiply the batch 40 times in my bathtub and soak in it myself.
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Thats funny Al
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Hey thanks guys. I used to own a dehydrator but it gave out on me. I'm going to make a few batches in the oven, until I get another dehydrator.
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Whoa Al, Didnt need to picture that... LOL
Jon, Take some time and check out some of the different dehydrators before you buy. You get what you pay for. It took me going through about 3 of the cheaper ones before I decided to try a good one. WOW, what a difference it makes in the jerky too. Time is cut in half or more. Best of Luck to You.
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Here's my recipe
10 oz or one reg size bottle of Soy Sauce
1 oz of liquid smoke
4 oz of wor. sauce
1 tsp of black pepper
1 tsp of red pepper
cayne pepper ( just a dash)
1 tsp garlic power
1 tsp of veg oil
1/4 cup of brown sugar
Marinate the meat for at least 4-6 hours, and remove as much of the marinate before drying. Dry, eat and make more.