How To Make Perfect Venison Jerky In An Oven
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- Опубліковано 15 січ 2018
- Want to know how to make jerky, but don't have a dehydrator? Sandy and Chad take you step-by-step through his favorite recipe, which is actually oven made!
Here's the recipe:
Venison Jerky
(For 2lb of Venison)
1 ½ Tsp. Salt
1 Tsp. Onion salt
1 Tsp. Garlic Salt
¼ Tsp. Black Pepper
¼ Tsp. Red Pepper
1 Tsp. White Pepper
½ Tsp. Meat Tenderizer
1 Tsp. Celery Salt
1 Tsp. Lemon Juice
1 Tsp. Kitchen Bouquet
1/3 Cup Water
1/3 Cup BBQ Sauce
1/3 Cup Worcestershire Sauce
1/3 Cup Soy Sauce
1/3 Cup Liquid Smoke
Cut Meat ¼” thick; ¾ to 1” wide, and as long as you like.
Mix all ingredients in large Tupperware bowl, stir well, add meat, and stir.
Put lid on bowl and shake well. With lid on place in refrigerator for 24 hours.
After 24 hours, squeeze juice from meat, squeezing meat flat. Put toothpick through 1 end of meat and lay out on plate.
Place foil across bottom of oven. Hang meat on top racks of oven by toothpicks. Keep separated and don’t allow meat to touch. Place rack in highest elevation of oven.
Turn oven on to absolute lowest heat, leave door open 2-3 inches. (Use wooden trivet or spoon to keep door cracked.)
Check in 4-5 hours depending on thickness. Some pieces will dry quicker than others.
I have been making venison jerky in my (gas) oven for years now using my own "secret" recipe but I can't wait to try your recipe! Since you were so kind to share it I wanted to share a few of my tips with you and the other viewers that you might find helpful/useful. First off, I remove both racks from the oven, cover one with aluminum foil and slide it into the lowest slot for catching the inevitable drips. I place the other rack over the kitchen sink to make putting the jerky pieces in place easier and finally, instead of toothpicks, I use shish kabob skewers and put 5-7 pieces of jerky on each before threading them through the oven rack with the skewers oriented perpendicular (across) the rack. This way I am able to fit more jerky pieces in the oven foe a bigger batch (~100 pieces). I let everything "drip dry" before moving the rack to the oven for drying. I too have found it necessary to prop the oven door open to prevent the jerky from becoming brittle. Lowest heat setting on the oven works best and I have never figured out how to get a good (non-brittle) batch from an electric oven. If you would like to try a different recipe, I lay out all my cut (across the grain) strips out on butcher paper and sprinkle liberally with salt, pepper. onion powder, garlic powder, and lots of brown sugar and then rub the spiced in. I usually also add crushed red pepper for a little kick then put everything in a gallon zip lock freezer bag and add up to 1/2 large bottle of teriyaki sauce and marinate overnight, up to 24 hours. If I put the jerky in the oven right before U go to bed, it us done by the time I get up in the morning but still chewy and not brittle.
That toothpick method................. What a genius idea ! ✔️✔️✔️
Thank you Sandy for having posted this recipe. We have a very remote ranch in Mt and husband hunts each year for our meat. This year, no elk, deer or antelope, but he did come home with a big section of a moose and I did not like the usual recipes I used with the meat. Your recipe was so tempting that I tried it yesterday and it is really a big hit. If I had not found something that I liked with the moose meat, I would have next tried to dry it for dog treats. Now, my family and neighbors/fiends will enjoy the meat more than the dogs. Thank you again for your wonderful tasty jerky recipe. PS I used racks put over large pans and could only get the temp down to 170 but it still came out wonderful in about 4 hours.
I used your recipe and barely twisted it to my own.. best jerky ever! Used it on goose, and deer. Friends and family that do not like deer goose or jerky absolutely abuse me to make more! Thank you so much!
Absolutely best recipe out there. Thank you so much, Mrs. Sandy!
Yeeeep this is the one
The best recipe I stumbled upon so far. One suggestion though: Don't eat too much, or it will give you diarrhea because of the salt.
Thank you SO much for this video ❤
Thank you wonderful your idea !!!
OMGosh
Thank you so much for sharing this great video.
I tried this recipie and it tastes sooooo good. Thanks!
Thanks for sharing.
Thank you for sharing
I can’t wait to try this recipe out now! Thank you!!! ❤
fantastic!
I found you!! A few yrs ago, this video helped me make homemade deer jerky for the very first time and it was delicious!! I've made plenty since and I still use your technique to this day. I actually prefer the oven.. So, if you're reading this, thank you again & Happy Holidays to you & yours.
I just did the same thing looking for this recipe the best!!!
KYAfield, Thanks for sharing both the recipe but the method you make it with. So i went to find my toothpicks to no avail but what I did find was wooden skewers which I used- I place about 8 slices per scewer and found that I could space them in between the oven racks wires- so much faster and easier than all the tooth picks. Perhaps you may want to give it a try- I think you will be pleasantly surprised. and your recipe is to die for. Thank you and Happy Holidays...
Thank you
Best marinade mix, very flavorful. Jerky turned out great!
The guy was licking his lips before it was even done lol that’s when you know it’s good lol
Anxious to try this recipe. The seasonings look better than the ones I used. I made mine in the oven as well. Instead of all the toothpicks though, I hung a bunch, spaced apart, on wood skewers. Then I had the skewers laying the opposite way of picks in the oven. Like, the skewers laying front to back of oven. Both ways work the same though. Thank you for the video. Jerky looks wonderful!
I used this recipe and everyone said that it’s the best jerky they’ve ever had and I agree
Thank you so much! Great video and you even put the recipe!!
Thank you so much for your time im a young women just learned how to process my deer this year and always wanted to try and make some Jerky for my family last year was my first deer hoping I get a bigger one than my husband this year 😄
Have you beat him on biggest deer yet?
I tried this (season mine different) but used long wood skewers instead toothpick, worked much better I felt. Gonna try this seasoning next batch!!!
Great idea on the skewers
Awesome video
I've made this recipe several times and each one was terrific. I do use good cuts of venison though.
is that good or bad
@Owen322 probably bad, 2 days ago I cut a whole hind quarter from a doe for jerky and shed a small tear everytime I cut a piece out of the steaks.
It's my Friday night and I just watched this whole video. Awesome video
God damn I’m gunna do this
Trust me it works best if you have a convection oven... with the little fan at the back... if you don’t have the little fan at the back of the oven you can prop it open like she did with the spoon and even put a fan in the room pointed at the oven mine usually dried best around 6 hours
Get the hi mountain jerky seasoning kit has pretty much all of this in like 3 seasonings.. whole hell 15 seasonings lol!
I'm from the UK and I'm sick of paying about £1.50 ($2) for an ounce of jerky.
Last weekend I visited my favourite butcher (Edge's of New Ferry est 1830) and bought a couple.of pounds of silverside, what you would call rump roast, and made some if my own. I did it on racks but will use your method in future as it looks like a better method.
Thanks for the video.
Hoksworth Wipple I’ve done the same lol, it’s like finding out you can make solid silver bars out of aluminium in your microwave. Will never pay 3 quid for 25g of Jack Links again
How long and how to store it?
How much liquid smoke??
My problem in making jerky in the oven is "quality control"
I have to use a dehydrator so I can trust that the house won't burn down in the process so that I can leave & won't keep "testing" the product at various stages.
You can also use a zip lock bag to marinade the meat with.It's easier to turn to let all sides of the meat get soaked.
I made this about 5 years ago last time I killed a deer, me and a buddy went out today and he took one so I’m back to make it again!
How long is the jerky good for ya think. Maybe just a estimate if ya could
Congrats on getting one as well!
How do you store it? I'm fixing to make a batch. Would it be good in ziploc bags?
Hey I’m from Mt Washington KY
I thought I was the only one who made deer jerky in the oven. I do mine @200° for 3.5 hrs, 4 hrs for my wife,she likes it a little dryer.
It’s the best way... how much worschestire sauce do you use and soy sauce... I lost my recipe I had for a long time and can’t remember how much to use this video she uses 1/3 of a cup for all wet ingredients
I'm a fan of not so dry jerky (basically juicy jerky) Can I accomplish that with thicker strips dried for a shorter amount of time?
What is the lowest temp your oven goes down to? I usually cut my strips between 1/4"-1/2" thick and put in oven on top rack hanging from toothpicks as shown in video. Right around 2-3 hours will get you that juicy tender jerky like jack links tender strips
yes
@@Fuck_Tarentum_Boro Just for reference, are those like those Krave jerky? That's the consistency I love (I cant chew very though stuff, my teeth can't handle it, that's why I love krave)
I use 1/4 and I cook mine until the color of jerky darkens and hardens and there you go baby Ray give it that dark brown color
Try Pastrami Meat next time ITS EXCELLENT
Yall just made me miss Ky
😂
Will this work with a gas stove?
Going to try this I already have deer meat in freezer . Did a photo shot of her recipe
Can I do it one 200 degrees with the door open?
Does anyone know how long this will keep.? I.e a week or two in a container
I'd like to know that, too. It's crucial information.
Me also, days/weeks? Thanks
I placed mine inside freezer bags in the freezer up to a year taste great
Maybe a couple of hrs - cause it's so yummy ;-)
I
Made some (not this recipe) and it mildewed in my pantry within a couple weeks. I learned my lesson.
Eat it sooner or freeze it.
How much liquid smoke please?
Cant wait to try this recipe!😊
1/3 cup
Nooot backstrap!!
True
Such a charming woman.
All you people killing innocent deer for food sicken me!!!
Kidding 😂... I'm about to try and make my own deer jerky for the first time tomorrow. Should be pretty awesome.
im on here trolling negative comments... thought i had a good one!!!!
smart lady and id love some of that jerky haha
Just curious if anyone has tried this with ground venison?? Thanks!!
Can this be done with Beef? If so, what type of cut ? Thanks.
Is this on bake or broil?
@5:05 it looks like he’s hoping she’s about to say “oh no I’m stuck!”
Bruhh
What are you doing step game warden :0
If I wanted to due a bigger batch would you suggest doubling the recipe
Yeah just use basic algebra and a conversion list. You can half their recipe to figure out what it would be for 1 pound, then just multiply it by how many pounds you have.
3 tsp in 1 Tbsp
4 Tbsp in a 1/4 cup
This is how i do mine, in the oven. I use a butter knife to keep oven door open just a crack to regulate temperature. My oven lowest setting is right around 140-150..usually go about 2-3 hours...check occasionally to get the tenderness/or dryness you prefer.
The toothpicks are a bit of a pain in the arse but the final product is well worth the extra work
I use metal kabob skewers when I make mine. The toothpicks are a pain. Walmart has them really cheap
How much jerky do you get from this? Weight wise
U forgot a lot of the ingredients in description or did u just put the ones u forgot to say In video
Sweet lady
Can you type up the recipe..it will be easier to follow..don't want to leave anything out..it looks Really Good..Thanks for Sharing.
💖 Happy Hunting💖
Typed it as they said it and added a few notes from my own experience with other recipes.
2lb meat from shoulders, roasts, tenderloins, anything you can cut in strips 3-4" long and 1" wide. Thickness is up to you, but I'll go up to 1/2" thick for some pieces. If you're cutting this yourself, be sure to trim off as much fat as possible before cutting your strips. You want very lean meat for jerky.
Marinade
dry ingredients
1 1/2 tsp salt
1 tsp onion salt
1 tsp garlic salt
1/4 tsp black pepper
1/4 tsp red pepper
1 tsp white pepper
1/2 tsp meat tenderizer
1 tsp celery salt
wet ingredients
1 tsp lemon juice
1 tsp kitchen bouquet browning and seasoning sauce
1/3 cup water
1/3 cup bbq sauce
1/3 cup worcestershire sauce
1/3 cup soy sauce
1/3 cup liquid smoke
Mix all marinade ingredients very well, then stir in stripped meat.
Store covered and sealed in the refrigerator for 24 hours.
After 24 hours, squeeze excess marinade off.
Line the bottom of the oven with PARCHMENT paper (stated as wax paper in the video, but should really be parchment paper since wax paper is not heat-resistant and therefore should not be used in the oven, as the wax could melt, or even ignite.)
Use toothpicks to hang meat from the oven racks
Set oven to lowest temperature possible, prop oven door open slightly with wooden spoon (or similar). Because this is a low and slow "cook", you don't have to preheat the oven before starting. That makes loading the racks much easier.
Video says to leave in for 4 to 5 hours, which for meat that thin, makes a traditional dry jerky. You can cut slightly thicker strips and/or dry for less time in the oven for a softer jerky.
@@natemasterson1727 thanks for listing the recipe. I made me some deer jerkey last Sunday (killed a 9 point Saturday 😜) and it was AWESOME! ! Everyone loved it.
I wrote this recipe down and it will be in my family for years to come.
It is in the description below the video
An inch wide is pretty thick
Will this work for hog too?
Any lean meat
I always wondered why people dislike video. Can one of the 37 people tell me
Because they are anti hunters , lowlifes with nothing better to do than stick their nose in other ppls lives.
I make a teriyaki flavor
Thumbs up for the NRA!
I tried the dehydrator and for some reason we put it outside and flies got all over it
How about 3-4 hours vs 5?
Recipe sounds very good. Wish I could get a copy of it. Tried to write it down watching video over and over but you go fast
It's in the description, if you didnt see. Also, it's in the beginning. They show a picture of it.
Who else came here bc of jay😂
No
He said 1/4 inch thick she said 1 inch thick, which is it?
I'd say a 1/4 a inch would kinda be crazy
1/4 inch thick , 1 inch wide , two different measurements
Too much spices and stuff. A dried meat should not have more than 3-4 clean (no mixes) spices.
You didn't have good demonstrated enough when showing the recipe.
if you didnt understand part of the recipe, get your head out of your ass, It was demonstrated perfectly fine for anyone with a brain.
LOL spend the $50 on a decent dehydrator instead of hundreds in propane costs
that's an electric oven dipshit
This is how total jabronis make jerky. Sad and despicable.
Awkward af.