venison jerky

[Scbasshunter]

Venison jerky made in the oven.

[bowhunter97]

What about it? Did you make some? Recipes? Suggestions?

[wtnhunt]

Nope, use a dehydrator here.

[bowhunter97]

I use an oven. And sometimes both dehydrator and oven if i cant fit it all in the oven.

[dbHunterNY]

use a gun and dehydrator to make jerky from ground venison. i save the good cuts for steaks. lol

[Scbasshunter]

venison jerky

I made it in the oven. First time making jerky. 180 degrees for about 6 hours. Soak it in any flavor you want.

[Scbasshunter]

venison jerky

Forgot to mention that I left the oven cracked a couple inches.

[doubleA]

Still do it the old fashion way in a smokehouse with mesquite or oak producing the smoke.

[Adjam5]

We always use Mr Yoshidas Gourmet sauce w a drop of liquid smoke for most about every meat to make our jerky. I use a 6 tray electric dehydrator. My savage kids devour it all in about a day. I have to hide it.

Our jerky comes from the scraps we trim off deer and other other scraps someone wants to cut off the carcass.

[Tony]

Re: venison jerky

I made it in the oven. First time making jerky. 180 degrees for about 6 hours. Soak it in any flavor you want.

6 hours? is it like crunchy ?

i also do mine in the oven , but with Hi Mountain jerky mix. I use cut up roast strips and left over chunks. The key for me is about 2.5 hours on 185. that way the jerky is soft and like eating little pieces of steak. I have to keep it refrigerated after its done, but it doesnt last long.

I took 7 lbs to work and it was gone in one shift. The guys loved it.

[VermontHunter]

Dehydrator here ,,,

Here's how I do mine ..

VENISON JERKY

Ingredients:

2 pounds of very lean Venison

¼ C Worcestershire Sauce

¼ C Soy Sauce

1 Tablespoon tomato sauce

1 tablespoon vinegar

1 tablespoon sugar

¼ teaspoon dried chopped onion

¼ teaspoon dried chopped garlic

1 teaspoon salt

Trim all traces of fat from meat. Freeze until firm and solid enough to slice into very thin ¼ slices. Then cut slices into 1-1 ½ strips. Combine all the above ingredients together in a blender or shake in a jar. Pour over meat strips that have been arranged in rows in a shallow baking pan or a marinating container, refrigerate over night. ( Occasionally mix contents to allow marinating of meat. Cover dehydrator trays with venison strips making sure that they are not touching each other to allow for proper air flow. Dry for 4 hours at 140- 150 degrees. At this time rotate the trays and dry for another 6 to 8 hours. Well-dehydrated venison should be dark and fibrous and brittle enough to splinter when bent in half.

[bowhunter42]

I've got some on the dehydrater right now I have one full of ground meat shot through a jerky shooter and one sliced and soaked in a marinade all night it smells so good!!!