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 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
Topic: Jerky in the oven? (Read 1608 times)
