HUNTINGMAN Posted January 1, 2009 Report Share Posted January 1, 2009 Put a small batch of thinly sliced deer steak in a bag of jack daniels teriaky marinade tonight.I am going to try and make some jerky in the oven,we always make it in the dehydrator but I am wanting to try the oven this time.If anyone has any pointers as to how and do this let me know,oven temp time of cooing or anything else.Thanks in advance. Quote Link to comment Share on other sites More sharing options...
Guest TennesseeTurkey Posted January 1, 2009 Report Share Posted January 1, 2009 I make mine in the oven. Go with 235 degrees for 1 hour and 40 minutes. Open the oven and turn the heat off and let it sit for maybe 10 minutes. I LOVE my jerky this way its not very very very chewy. I made some this way right before thanksgiving I used the Hi-Mountain seasoning (you used to could find this stuff at wal-mart but I had to order it off of Bass Pro). Just make sure you cure it at least 24 hours before you cook it, but it sounds like you've done it before so you know how you like to marinade....sometimes after the hour and 40 minutes I let it cool outside of the oven, seemed to be just a tad harder jerky this way, but its really not hard (as in the toughness) cooking it this way. Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 1, 2009 Report Share Posted January 1, 2009 If you want to use your oven, keep it at its lowest setting around 150* with the door open.. You really do not want to have it any higher than 185*... You will be cooking the meat not dehydrating it.. If you are not using a premix, you should be adding some kinda cure to your marinade ... That way you don't have a issue with botulism...Like Prague Powder or Tender Quick.. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted January 2, 2009 Author Report Share Posted January 2, 2009 Made my jerky in the oven today,it turned out great.It is not to dry and hard but it is fully done,never used the teryaky marinade before and never will again.Think I will stick with the hickory flavor,it seems hard to beat.Thanks for the advise and the tips. Quote Link to comment Share on other sites More sharing options...
Guest TennesseeTurkey Posted January 2, 2009 Report Share Posted January 2, 2009 How did you end up doing it? Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted January 2, 2009 Author Report Share Posted January 2, 2009 I marinated it over night.Turned the oven on at 150 and then threaded the meat on some BBQ skewers and hung from top rack with a drip pan underneath.I closed the door and propped it open with about a 2" crack left for the moisture to come out.Left it in there drying for four hours and then took out and placed on counter to cool off and then ate.May start makeing it in the oven all the time instead of the dehydrator,it just takes long time to fix but the rewards are worth it as long as I dont use the teryoky any more.I will try to post pics later when my wife gets hom to do it for me. Quote Link to comment Share on other sites More sharing options...
Guest TennesseeTurkey Posted January 2, 2009 Report Share Posted January 2, 2009 seriously try a small batch of how i told you to do it I dosent take near as long and it gets GREAT results Quote Link to comment Share on other sites More sharing options...
Michihunter Posted January 3, 2009 Report Share Posted January 3, 2009 Simple recipe is Montreals Steak seasoning, Hickory Liquid Smoke, and Lea and Perrins. Dry rub with the sqasoning and then marinate with the Smoke and L&P for 24 hrs. I too use the oven and turn it on it's lowest setting (180 on my oven) and leave the door jarred open.Great stuff!! Quote Link to comment Share on other sites More sharing options...
mrswtnhunt Posted January 17, 2009 Report Share Posted January 17, 2009 Never tried it in the oven. Always used the dehydrator. Might try it in the oven sometime. Quote Link to comment Share on other sites More sharing options...
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