Deer jerky in the oven

[Big Lee]

Use Smarts recipe.

[Chew]

Here's an old thread I made before I got a good dehydrator:

https://discussions.texasbowhunter.com/forums/showthread.php?t=67657

[Slabby]

Ok. We have an electric oven. Can I place aluminum foil on the second rack to keep the drippings off the heating element ?

If you use hi mountain there will be no drippings. If you use a wet brine that obviously will not be the case

Edit: I use the hi mountain original because I smoke it for a bit. No need for the mesquite flavor. I portion the seasoning exactly per box recipe, with the exception of adding cayenne and black pepper (a little goes a long way).
Have also added Salt Free Tony's before (really good)

[Hogmauler]

Is a dehydrator faster than 4-5 hours in an oven?

[Leverhunter]

Ok. We have an electric oven. Can I place aluminum foil on the second rack to keep the drippings off the heating element ?

Yes, you will have almost zero drippings but I do the same thing.

[Hogmauler]

Great stuff y’all. As usual y’all haven’t disappointed!

[tpack]

Is a dehydrator faster than 4-5 hours in an oven?

I don`t know if it`s faster, but I prefer the dehydrator over the oven if it is whole muscle. If it is ground meat, I prefer the oven.

[DedDuk]

Ok. We have an electric oven. Can I place aluminum foil on the second rack to keep the drippings off the heating element ?

That uses less electric than pellet smoker?

[Slabby]

Is a dehydrator faster than 4-5 hours in an oven?

No. I would say usually 6-8 hours on dehydrator. That's for a thin slice. Humidity and personal presence are both big factors in time

[Slabby]

Keep in mind, cracking the oven (even at low temps) for 4 or 5 hours is going to have the house cooking this time of year. 5 or 6 briquettes an hour would keep my smoker around 150 this time of year

[Hogmauler]

That’s what I was thinking as well.

[tigerscowboy]

Try to keep it simple vs confusing and difficult.

We made jerky the oven way in college with no experience outside of an old timer making a suggestion.

Cut thin or thicker (1/4-1/2). Thicker extends the time. Yeah, 1-1-1/2" by 4-8"
Needs a small upward angle cut in each strip at the top to hang from the oven bars.

Spices are what you like. We used fresh ground black pepper, crushed red pepper, Worcestershire, or even favorite beef rubs (soy is too salty imo).

Let spices sit on meat laid on oven sheet for hours, then hang and turn oven on lowest temp.

Crack open door, close door, alternate, just go until the moisture is gone. The oven sheet that was used for the marinade is now the dripping pan.

Can't fail unless you rush it.

[Hogmauler]

Gotcha! Seems to be the popular consensus is to create your own spice

[Slabby]

Fyi- most mixes (including hi mountain) use cure in addition to spices

[Hogmauler]

What is the “cure” made out of?