backwoods07 Posted November 16, 2008 Report Share Posted November 16, 2008 Well, my first attempt at makin jerky turned out terrible. I don't know what happened, but what came out of that oven was nothing near jerky. Looks like I'm going to have to get my butt out there and buy all the right equipment and not try to take shortcuts. Hopefully I'll have a successful batch by the end of the week! Good thing I have about 100 more lbs of ground..... Quote Link to comment Share on other sites More sharing options...
Hoosier Hunter Posted November 16, 2008 Report Share Posted November 16, 2008 Good luck! If it turns out good it's delicious:). My Dad makes it. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted November 17, 2008 Report Share Posted November 17, 2008 What did you do wrong? Maybe we can help? Quote Link to comment Share on other sites More sharing options...
backwoods07 Posted November 17, 2008 Author Report Share Posted November 17, 2008 Couldn't tell ya what I did wrong. I followed the directions step by step. I did use an oven and not a dehydrator, but I've heard of plenty of people using ovens. I'm gonna give it another go this week using a mix I picked up at Bass Pro. If this doesn't work, I'll be knockin on your door beggin for help RangerClay!! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 18, 2008 Report Share Posted November 18, 2008 As a chef the biggest tip I can give you is find and use an Oven Thermometer. Never trust the dial..never! Pre-Heat the oven to the desired temp, by the thermometer, then set your timer. Also dont keep checking to see how things look. The resulting drop in temperature can create a disaster. Theres only one somewhat successful way to get around it...by placing some stoneware on the very bottom rack during the pre-heat. The stoneware will help retain some of the temperature you've achieved when you open the oven door. If you must take a peek at what's happening make it as quick as possible but only when using the stoneware. Optimum situation is using an oven with a door window;) Quote Link to comment Share on other sites More sharing options...
LifeNRA Posted November 18, 2008 Report Share Posted November 18, 2008 and not try to take shortcuts. Don't forget the water! :D:D:rolleyes::rolleyes::D:D Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 18, 2008 Report Share Posted November 18, 2008 Might go to wal mart and see if they have the snackmaster dehydrators. They are priced reasonably and they work great. Think you can add/use up to 16 trays total. I usually use about 8 trays for each 4 lb batch of jerky here. Quote Link to comment Share on other sites More sharing options...
backwoods07 Posted November 18, 2008 Author Report Share Posted November 18, 2008 Alright guys, thanks for the tips! GW, I didn't think checkin on the meat would have that much of an affect, and I did check a few (too many) times. I broke down and bought a dehydrator...I have the meat curing in the fridge now and am gonna start cookin it at around 5 today. I must say, the meat looks 1,000 times different right now than it did last time. I'll let ya know by tonight how it goes!! Thanks a bunch guys Quote Link to comment Share on other sites More sharing options...
backwoods07 Posted November 18, 2008 Author Report Share Posted November 18, 2008 Don't forget the water! :D:D:rolleyes::rolleyes::D:D :D:D I learn from other people's mistakes!! Quote Link to comment Share on other sites More sharing options...
backwoods07 Posted November 18, 2008 Author Report Share Posted November 18, 2008 Well, glad to say I finally succeeded!!! Thanks to all your tips, my first batch turned out awesome! Just a few minor adjustments with the seasoning and it'll be perfect. Thanks again for all your help!! Quote Link to comment Share on other sites More sharing options...
Guest Brutal Posted November 22, 2008 Report Share Posted November 22, 2008 I know I cook up my jerky in the oven. When cooking it in the oven you are suppose to keep it at around 200* which is usually the bare minimum for most normal household ovens. You have to keep the door cracked open about an inch! That way the moisture has someplace to go. I use some of those aluminum grating things you can buy at walmart for like $0.86 each. They are so useful after the first month I had them I bought like 10 more. I use them for cooking alot of things now and cheap enough to throw them away once they look bad. So I don't know if you had the oven cracked or closed but it can make a huge difference with oven dehydrating. Then again I do my jerky outta muscle and not burger.. Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted November 29, 2008 Report Share Posted November 29, 2008 Im the same way, I use strips that I cut instead of grind. I can honestly say I LOVE IT.... Quote Link to comment Share on other sites More sharing options...
89importeater Posted December 1, 2008 Report Share Posted December 1, 2008 i also use muscle to make jerky and love it. i actually went earlier this week and got a dehydrator from wally world because i never could get it exactly right with the oven. i made my "test batch" yesterday and its already all gone. Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted December 3, 2008 Report Share Posted December 3, 2008 I honestly eat the stuff faster than I can make it. If I eat it too fast i try to make 2 batches back to back and it doesnt matter, i just eat more....LOL Quote Link to comment Share on other sites More sharing options...
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