Jerky Recipe

[SFC B]

Does anyone have a good oven based jerky recipe? Thanks!!

 

[1_pointer]

I tried one a week or so ago using ground venison. It's not bad, but not near enough seasonings for my taste. I don't recall it off hand, but I got it off of food.com. From my limited reading, any jerky recipe will work. Set your oven at the lowest setting or 150º, crack the door 1" or so and keep an eye on it. My oven only goes down to 170º and it took about 2.5 hours of cook time. I plan on doing 1# batches until I find one I like, then I'll go to larger batches.

 

[WV Hunter]

I bought a $5 jerky kit from Cabelas and made 5 pounds so far. The kit comes with enough to do 15 pounds. It turned out great and everybody that tries it keeps coming back for a few more pieces. I did like 1 pointer says above in the oven. My temp is somewhere around 165 - 170 and it takes about 3 hours.

 

[sbhooper]

Just buy some cabelas peppered jerky mix and don't mess with trial and error stuff.
It is the best that I have found.

 

[Oak]

I used to slice jerky and made my own trial and error recipes. Now I just use the Hi Mountain seasoning kits, grind all of my jerky meat and use a "jerky shooter" to make sticks. Works great.

 

[SFC B]

I think I will try a pound or two with a recipe while I wait for some Cabelas mix.....I had some of my buddy's homemade the other day and now i am a little bit of a hurry

 

[spook12]

I used to slice jerky and made my own trial and error recipes. Now I just use the Hi Mountain seasoning kits, grind all of my jerky meat and use a "jerky shooter" to make sticks. Works great.

This is what I do. We get the combo pack so we don't burnout on having the same old thing.
I mix mine in the fall and freeze it in one pound bags then take it out and dehydrate when we want it.
A cool trick my girls started so they don't have to clean the shooter is they just press out the ground mix on a cookie sheet and dehydrate.Sure makes it easy and fast when you're making small batches.

 

[jryoung]

This recipe works well for any type of game be it hoofed or winged.

http://honest-food.net/2012/02/29/duck-or-goose-jerky/

 

[Dave N]

I use the Hi Mountain mix as well. I use sliced meat because we like the texture better. Doesn't last long when I make it!

 

[1_pointer]

Now that I have he extra fridge and therefore more space, I often leave out the curing salt/msg (pink stuff). You have to keep it refridgerated without it, but it doesn't last long enough to go bad at my house...

 

[Paul in Idaho]

Here is mine:

3 Tbsp Morton Tender Quick curing salt
1 Tbsp smoked salt
5 Tbsp black pepper
2 Tbsp garlic powder
1 Tbsp cayenne powder
1 Tbsp chili powder
1 Tbsp oregano
1 Tbsp sugar

I use only sliced meat, never ground. I just lay the strips out on racks, sprinkle the spice mix on it, press it in, flip the meat, do the other side. I usually let it sit in the refrigerator for a few hours for the flavor to soak in before starting to dry it.

 

[Redwood]

Grab some hi mountain packs and go at it. The pepper is my preferred flavor, I use about 1/3 again as much as recommended to get a bolder flavor. Works for both ground and whole meat, I prefer whole cut into strips. Put the oven to 200, place the meat on racks, leave the door cracked, and come back in around 2hrs depending on the thickness of pieces. Don't over cook it though as it "dries" as it cools. Take a few pieces out every once in a while, let them cool, then try it to gauge your times. Probably not the best jerky ever made but I have never had anyone not like it. They have all sorts of flavors to try, start there and see where you want to go.

 

[SFC B]

Thanks for all the great ideas. I am definitely going to use whole meat this time and ground next time. Can't wait to report n the outcome.

 

[SFC B]

OK, chose use a terriyaki variant similar to Pauls. I am doing 2 batches of slice Indiana Whitetail and will let ya know how it goes.

 

[mtmuley]

I like a little smoke on mine. I have a refridgerator that my Grandpa made into a smoker. The inside is all porcelain. I use mainly apple wood, and keep the temp at 160 to 165 degrees. Goose breasts work good too. mtmuley

 

[SFC B]

Well, the first half of the batch is out and......it came out really good!! I am excited and can see a LOT of jerky in my future

 

[SFC B]

Here is a pic

 

[Paul in Idaho]

Looks good! That reminds me it's time for me to make another batch.