Slice your deer meat of choice into 1/4" slices along with the grain.
Marinade of choice......mine is lemon and black pepper.
Pat meat dry
Lay foil down on bottom rack and heat oven to 150 F.
Take out top rack and layover sink. hang meat strips by using toothpicks from racks.
Put the rack into the oven with the hanging meat.
At 1.5 hours use paper towels to wipe up juice that are caught by bottom the foil on bottom rack. ( if those juices hit the electric coil you talk about stank!!!)
At 2 hours start checking the smaller or thinner strips for dryness.
By 3 1/2 hours all pieces should be dry and can be romoved.
Salt and let cool at room temp. And enjoy!!!
Marinade of choice......mine is lemon and black pepper.
Pat meat dry
Lay foil down on bottom rack and heat oven to 150 F.
Take out top rack and layover sink. hang meat strips by using toothpicks from racks.
Put the rack into the oven with the hanging meat.
At 1.5 hours use paper towels to wipe up juice that are caught by bottom the foil on bottom rack. ( if those juices hit the electric coil you talk about stank!!!)
At 2 hours start checking the smaller or thinner strips for dryness.
By 3 1/2 hours all pieces should be dry and can be romoved.
Salt and let cool at room temp. And enjoy!!!
Comment