Best way to make deer jerky

[QuietTime]

Hey guy and gals what is the best way to make deer jerky? Do y'all use the oven, dehydrators, smokers, etc? Any info is greatly appreciated!

[Catfish270]

I know there are lots if different ways, but I do mine in the oven. 180 degrees for about 4 hours with the oven slightly cracked. I know every oven is different, but this has served me well. I hang the meat from the oven racks with toothpicks.

[bps3040]

I know there are lots if different ways, but I do mine in the oven. 180 degrees for about 4 hours with the oven slightly cracked. I know every oven is different, but this has served me well. I hang the meat from the oven racks with toothpicks.

Same, I use Shane's recipe. Everyone loves it

[TxHunter06]

I use a dehydrater. I make a marinate and let it soak in it for 2-3 days and put it on. Always love me some jerky.

[Jason19]

I have one of those ovens that is hard to regulate. Ended up buying a $40 dehydrator that works great.

[swanjts]

I use a dehydrator and High Mountan seasoning, Cracked a black Pepper and Garlic. It is great.

[DXT2010]

And preference on which part of deer meat to use?

[txtimetravler]

I've used a box fan and paper a/c filters.

Meat was the big muscle from the hind quarters.

[El suave]

I use a dehydrater. I make a marinate and let it soak in it for 2-3 days and put it on. Always love me some jerky.

x2

[QuietTime]

Thanks for all the input. Im going to try it in the oven next week. I will keep y'all posted on it.

[bulletpusher]

I have processed literally dozens of deer into jerky, first for myself then got into making it for others. Which I have paid for several guns that way. The food dehydrators are definitely worth the money ($50), just make sure they have a fan & thermostat. Go ahead and buy the extra tray to make your batches worth getting everything dirty. They barely use any power and they are very consistent and accurate. Harvest Made, American Harvester are just a couple I own.

1) Slice your hams,shoulders, or back strap cross grain into fajita style strips about 1/4" thick. Place on a broiler pan (covered in plastic wrap and tucked in) to let the blood run out for at least three to four days in the fridge. This gets the wild taste out and makes the meat ready to soak up marinade.
2) Mix up marinade which mine is 1 C. Soy sauce, 1 C. Worcester, and 1 Tb. of Black pepper, Cayenne, Garlic Salt, onion salt. Pour it over the meat in a big bowl. Let soak for 24 hours. The meat will be almost black when you pull it out.
3) Then spray the trays with a little Pam, and spread the meat out. I put mind on when I go to bed and it will be done after 8 hours. Another clean up trick is to put the solid fruit roll up pan as your bottom tray to catch all the marinade that will drip down so that your machine is not a mess.
4) Dry the meat until firm and no longer has any spring to it when squeezed between finger tips. It should bend without splintering. If you pull it off too soon it will mold later. Over do it and its hard on the mouth, which a short steam bath can fix. Then be ready for everyone and their dog to wear you out wanting some.

[Raypo]

I buy my marinade from Texas Jerky out of Wichita Falls and put in a gallon jug for 24 hours in the fridge. Then straight in the dehydrator, doing 25lbs right now...

[jcm151]

I do mine on a propane smoker at 155 degree for 6 hours. I use a first small box of apple wood, and then later on open up the door and hit it with a blast of hickory.. Apple does a mild sweet jerky, but I need some more smoke..

Good jerky equals consistent cuts (this applies to all cooking, veggies, etc).. I marinade mine for however long.. My last batch two days.. Make sure you stir it around though a few times, or you get spots with less marinade... After I marinade I take it out with a big needle and butcher string.. I string the cuts through, cover them with paper towels and let them drip off for awhile.. I do this cause it makes less of a mess in the smoker, and they dry faster and more consistent. Oh also, this is when I put cayenne, and black pepper, red pepper flakes, and a small pinch of salt.. into a shaker and dust the outsides..

[HC Sniper]

I use a dehydrator. I make a marinade of soy sauce, westershire sauce, liquid smoke and then add something with just a little kick in for good measure. Soak for several hours then on the trays. My kids and all their friend like it. Cook how ever long you need to get the right texture for your taste.

[QuietTime]

I do mine on a propane smoker at 155 degree for 6 hours. I use a first small box of apple wood, and then later on open up the door and hit it with a blast of hickory.. Apple does a mild sweet jerky, but I need some more smoke..

Good jerky equals consistent cuts (this applies to all cooking, veggies, etc).. I marinade mine for however long.. My last batch two days.. Make sure you stir it around though a few times, or you get spots with less marinade... After I marinade I take it out with a big needle and butcher string.. I string the cuts through, cover them with paper towels and let them drip off for awhile.. I do this cause it makes less of a mess in the smoker, and they dry faster and more consistent. Oh also, this is when I put cayenne, and black pepper, red pepper flakes, and a small pinch of salt.. into a shaker and dust the outsides..

Witch smoker do you have?