Jerky in the oven

idsman75

I don't have a food dehydrator yet but have my eye on a Foodsaver II. I sliced up some roast beef very thinly today and have it marinating in a little concoction that I slapped together. Now I need to figure out how to make it in the oven. I had planned on covering the bottom oven rack with aluminum foil and hang the jerky by toothpicks from the top rack and let it slow cook at about 100 degrees. Does this sound reasonable or am I way off here? How long should it slow-cook?

reb8600

Lay the strips on the oven rack and place in a 200 deg oven for 1 to 1 1/4 hours. Prop the door open a little.Taste to see if it is done to your liking. This is the recipe for the dry rubs you buy in the store. You can find them in most grocery stores by the meat counter.

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Guncontrol-The ability to hit what your aiming at.

tccox

Ids, that is the way I make mine. 200 degrees may be too hot, you want to dry it, not cook it. I have a dehydrator but still use the oven. The dehydrator was too slow and the meat can go rancid if not dried fast enough. Unless you sliced it really thick, 8 hours will be more than enough. If too dry, it will taste like marinated cardboard.What is your marinade? I use soy sauce as a base and usually put garlic juice in it. I apply a liberal coat of black pepper for those who like it with more taste. Tom

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Those who beat their swords into plowshares will plow for those who dont.

idsman75

Kikomin Teriyaki + Liquid Smoke + Liberal amounts of black pepper. It's soaking in the liquid right now. I'm going to pop it in the oven one of these nights.

JustC

My oven works at 185 degrees. I prop the door open and let it cook for 2 1/2 to 3 hours. Usually dries up nice.Soy sauce-terriyaki-onion powder-garlic powder-black pepper-liquid smoke

s.gun

Crumple up the foil loosely then stretch it back till it is full of bumps,and lay your meat on every rack.(much quicker than hanging it)Turn oven down as low as possible,(the slower it dries the better)mine will go to 150 deg. ( About 10 or 12 hours)Keep door closed.Turn jerky after about 1 or 2 hours so it wont stick to foil.Remove after it becomes dry but still like rubber.If not eaten within a couple weeks, keep in fridge indefinitly.

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I am confused at times.We park on driveways anddrive on parkways.

mag44

I usually use white pepper instead of black pepper. Disolves and has more punch. Also don't forget a couple of dashes of crushed re pepper and some fire power(Tabisco)!!

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Ridge Running in SWVA

instrumentofwar

i'm sorry, did someonesay something about jerking? (could't resist tee-hee)

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Rule #1: there is no easy wayRule #2: if,in fact, there is an easy way, it's mined (especially in Afghanistan or Kosovo!)

pops401

I make a lot of jerky, but in a smoker. Used to do it in the oven years ago. Get some 'liquid smoke' at any grocery store. there is also powdered, but that is smoke flavored bakers yeast. Up to you.(I personally don't like any excuse for a yeast infection around here, bad enough with PMS).

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Gun control is not about guns; it's about control.

Judge Dread

Yeast in meat is a no-no ,the peper salt vinegar mix is better ...be careful withsodium - nitrite salts and sulfur ladden "smoking" mixes out there,you can get sniffed out as a terrorist in your local airport.

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? ? ? ? ? ? ? ░ ▒▒

concealedG36

Okay, I just took out some venison steaks. This thread has intrigued me and I'm going to try making some jerky. Do I need the liquid smoke? I have soy sauce, worchestershire, salt/pepper and crushed red pepper.

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Gun Control Disarms Victims, NOT Criminals

daddo

I've been making jerky for many years and have never ruined it by soaking in chemicals. The best way to "smoke" jerky is with "smoke". I don't know if you have access to a small room outside, but, a 3'x3' room with a 6' ceiling works well. I build a fire with mesquite and feed it into coals in a pan 12" around. I go to the meat market and buy 4 lbs of "bull round" (meat with little fat) slice it into 1/4" slices- add salt and pepper- string it on pipes in the smoke shed, then add the hot coals in the pan. I feed the pan with peices of mesquite to keep it going.(lots of smoke at times). I do this for at least 8 hrs or until the meat is almost dry but not too dry. Hang it in the house for a few days where it will continue to dry. Stays good for at least a month. I have freinds who have me smoke their deer meat as they tried the "soak" method and didn't like it after they tasted the real thing. Thats all you need- salt pepper and smoke. You don't want to cook it- just dry it with smoke. Building a little smoke house wood be a great winter project. Try it you'll like it!

idsman75

Trust me. I'd smoke it if I could. However, the Army is paying rent and utilities on an apartment for me and not a piece of property where something like that can be done. I'm not sure that would work out on my deck. It looks like I will be at work until about 9:30 or 10pm every night this week so the meat may marinate for about five days. I'm not sure I like the sound of that but I've eaten meat that marinated that long before and it was still good.

218Beekeep

G36,I sure wish you had some Everglades Seasoning to ad to that mix .218

daddo

Never mind! Go for the soak! Good Luck with it and let us know how it turns out.

concealedG36

218, I DO have some Everglades left! Do you think that I should add some?I too am limited to the indoor method, I think my neighbors will call the fire department if they see gobs of smoke coming from my house (VERY small yard).

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Gun Control Disarms Victims, NOT Criminals

simonbs

Ids, throw it in the freezer 'til your ready to jerk it (the deer meat).

JustC

idsman75, Be carefull that there is not too much acid in the marinade (vinegar,soy sauce, etc) I have let meat marinate too long and while it still tasted great, the texture will suffer due to it being broken down further than a 24hr soak. I have only done this with deer, duck, caribou?. BTW, the duck works well if you use just the breasts, a conversation topic if nothing else. My friends have taken a greater liking to the duck, therefor, I must take my leave and head for the blind.

218Beekeep

G36,you know as well as i do,it makes everything better..don`t forget the garlic,salt,pepper,soy sauce,and liquid smoke.Personaly,I`d skip the whistorishire(?).218

CAndres35

I HAVE SOME VENISON IN THE MAKING AT THIS TIME ALSO. I USE EQUAL PORTIONS OF SOY&TERIAKI SAUCE AND DILUTE WITH WATER AND SOAK THE MEAT FOR AT LEAST 24 HR. PUT IN OVEN AT 150/200 FOR 3/4 HR. DEPENDING ON HOW THIN YOU WERE ABLE TO SLICE MEAT. SOME TIMES I HAMMER IT WITH A TENDERISING HAMMER. THIS GETS IT REAL THIN AND IT DRYS OUT FASTER AND DOESENT TAKE AS LONG TO MARINATE. I PUT IT ON CAKE RACKS ON A COOKIE SHEET TO CATCH THE DRIPPINGS.EVERYBODY SEEMS TO LIKE IT BUT BEING AN OLD MAN WITHOUT TEETH I CANT CHEW IT UNTIL I GET MY BOTTOM PLATE. IT KEEPS IN THE FREEZER INDEFINITELY. CARL

idsman75

Well, I will either have to let it marinate all week or freeze it until saturday. I don't see myself getting home from work before 10pm all week. Should be home py 7pm on Saturday night.

concealedG36

G36 field report ready:Took two nice venison steaks out of the freezer and sliced them up thinly (about 1/4" thick). Marinated them in soy sauce, worchestershire sauce, a little salt and pepper and some crushed red pepper. I also squirted a little lemon juice in (I don't know why, I was having fun I guess).Anyway, I then cooked/dried the meat in the oven on the crumpled up and unfolded aluminum foil (thanks s.gun) at about 150 degrees for about 5 hours. It came out GREAT!!! I brought some to my office this morning and some of my staff (who think they hate wild game) loved it!! I can't wait to try this again. Next time I'll try some different recipes, including one with the Everglades seasoning For anybody who can't use a real smoker I say give this a try!!

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Gun Control Disarms Victims, NOT Criminals

concealedG36

Iconoclast, here you go...BACK TO THE TOP!

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Gun Control Disarms Victims, NOT Criminals

Iconoclast

Concealed, has anyone told you "You're a good man" lately? THANKS!!!

concealedG36

No, actually, they haven't!Thank you sir

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Gun Control Disarms Victims, NOT Criminals