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Jerky in the oven?


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#1 robertson

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Posted 19 October 2013 - 10:14 AM

Well got a side a beef the other day, cause its cheaper than a deer at about 200$ a lb...lol...anyway made a batch of jerky, went to put it on one of my dehydrators and started it, and burnt the electric motor.So my question is to the other jerky makers is how to dehydrate it in a conventional oven?


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#2 green hat

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Posted 19 October 2013 - 02:33 PM

i make oven jerky all time , i place my meat product on baking racks commonly used for cooling bread , muffins etc,  and place in oven at lowest setting available for 10-12 hours works just as well as a dehydrator.


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#3 coyote hunter

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Posted 19 October 2013 - 02:55 PM

I make a lot of it and I use the Hi Mountain mix, you can buy it at princess auto in Moncton, they have assorted flavors, you have to marinate your meat for 24 hrs and then in the oven for about 1.5 hour depending on how you like your jerky. best  mix that I have found so far. P.S. this mix should come with a warning because you can't stop eating it. B)


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#4 stroover

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Posted 19 October 2013 - 04:52 PM

I do mine in my toaster oven, however, if I were to make a  big batch, I would also use the oven.  Lowest temparature for a few hours. I get the spices for it at Home Hardware.


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When it's over I want to hit the ground like a spend shell.

#5 nbdeerhunter

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Posted 19 October 2013 - 05:28 PM

stick a wooden spoon in over door so the mosture can excape. I use this all the time and turns out great

Set oven to 170 and 7-8hrs later tasty jerky. I try to cut my steaks as thin as possible


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#6 robertson

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Posted 19 October 2013 - 07:19 PM

Awesome thanks guys, got them in now, and does the house ever smell good...the ones in my other dehydrator are finishing up, I have already eatin all the small pieces, quality control ya know....lol.Kids are hovering like vultures on a carcass.


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#7 mu'in

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Posted 19 October 2013 - 08:01 PM

stick a wooden spoon in over door so the mosture can excape. I use this all the time and turns out great

Set oven to 170 and 7-8hrs later tasty jerky. I try to cut my steaks as thin as possible

X2 ..


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#8 anticostiguide

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Posted 19 October 2013 - 08:18 PM

When you say the lowest possible,can you give me a ball park temp. wise? thanks guys!


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#9 mu'in

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Posted 19 October 2013 - 08:42 PM

170 degrees.. is good (they say 165 degs in this link.. but 170 is fine)

 

http://www.wikihow.com/Make-Beef-Jerky


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"If they run, they'll just die tired"

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- Savage Model 111, .270win
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#10 anticostiguide

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Posted 19 October 2013 - 09:41 PM


Mu'in just checked my oven and the lowest it goes is 170 deg so I should be Ok.....Thanks!

AG
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#11 stroover

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Posted 20 October 2013 - 08:37 AM

You probably already know this, but a good way to cut your meat thin is to have it partially frozen first, and then slice away.


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When it's over I want to hit the ground like a spend shell.

#12 Wardo

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Posted 20 October 2013 - 11:57 AM

You guys are all JERKS. Now I've gotta start making oven jerky.... off to Home Hardware to buy some spices


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#13 NBG

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Posted 20 October 2013 - 04:54 PM

You probably already know this, but a good way to cut your meat thin is to have it partially frozen first, and then slice away.

 

if you have a electric meat slicer this works awesome.  take a roast and shave it on the slicer.  My fingers are already starting to swell from the salt. lol


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#14 Operator

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Posted 11 December 2014 - 03:57 PM

Couple of tips:

 

Lay the strips out on parchment paper on a tray. You can do up to 3 trays at a time this way and it is really easy to clean up.

 

The other technique I have used a couple of times is to use christmas ornament wire hangers and hang the meat from the top rack. It is a lot more work but works well.

 

Lastly, I make my own marinade: Soy sauce, montreal chicken spice from the grocery store, cheap barbecue sauce.


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