Venison Jerky

[Arnie Oakley]

This past year I tried to make a batch of jerky using ground venison, a jerky gun and a dehydrator. I failed. Can anyone tell me how to make jerky in the oven, using strips of meat instead of ground?

Thanks,

Gary

[Kellyelk]

There is some stuff we buy in a box. I will have to get the name, and I know Cabelas used to sell it. It has a cure and the seasoning you mix together. Let sit for X amount of time and then throw in the oven. You can make it thin or thick. They had many different flavors. Its an easy way to start out.

Found it!! High Mountain Jerky Cure. Easy to use.

[COelkhunter]

I have a cousin that makes some good jerky in the oven. One of his secrets is to stick toothpicks through one end and hang them from the oven racks, this way you don't have to flip them and you can fit about 3 pounds in the oven. Cook them at 150 or the lowest setting with the door propped open slightly... You will want to marinade the meat over night, ingredients really depend on the flavor you want... I've got a list of things he uses if your interested....

[CHAVEZ CHAVEZ]

arnie , i use the jerky gunn and dehydrator for seasoning do like kellyelk said enlese you want to make your own when you use the dehydrator you don't want to cook the jerky more than 6 hours , and rotate the tray's putting the bottom trays on top etc . i made a batch opening day for turkey and it's all gone
seen your thread now i'm going to go make another batch !!!!!

[windstalker]

i've never used ground venison for jerky but if ya got a good buther or do it your self, thaw out the hind quarter half way or any part you boned out, and slice it as thin or thick as you like, 1/2 cup teriyaki sauce , 2 tsp. liquid smoke, 2 tsp.garlic pepper, 1 tsp oinion powder,1/2 tsp. garlic powder, 1/2 tsp. hot red pepper flakes 1/4 tsp worceastershire sause, 2 lbs. venison, marinate for 24 hours, if usin oven put on 175 , have a sheet of tinfool on bottom for drip, wad up a small ball of tinfool to keep the oven door open, leave it till you think its done. i have tried the hamburger type jerky made pushin it through the tube, tasted alright i guess but i like to knaw on my jerky GOODLUCK WINDSTALKER

[OhioDeerHunter]

I got a little tip if you butcher your own deer. When you're cutting it up and you come up on some extra lean meat, set it aside. When you're all done cutting steaks and roasts and what not, take the little pieces you've been saving, trim off any remaining fat and cut it into thin strips. Then just grind up whatever is left. This way you're basically turning "scraps" into jerky instead of cutting up steaks or something.

When I make jerky, I use the recipe that Cabela's has on this site somewhere. I printed it out a couple years ago, and I can't remember exactly where it was or I'd give you a link to it.

[Flatcoat1]

AO, of all places to look have you tried The Food Network? Go there and look up Alton Brown. He did a very nice show on jerky and how to make it. You don't even need to use the oven - just a box fan and some furnace filters. Works pretty good too. Flatcoat