Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Deer Jerky
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Laelkhunter" data-source="post: 2628328" data-attributes="member: 38154"><p>I make my jerky in the kitchen oven. After soaking it in the liquid solution for 24 to 48 hours, I drain it really well in a collander. I then take the pieces and dry them on paper towels to remove more excess liquid. I put a toothpick through the end of the piece of meat, then hang it on the oven rack (top rack). On the bottom rack, I have a pan lined with newspaper and more paper towels. I let it drip dry for about an hour without the heat even being turned on yet. After it gets dry enough to quit dripping, I remove the newspaper and paper towels, and replace with one or two paper towels, just to absorb any drips. I turn the oven on "keep warm" which is about 170* in my oven. I keep watch over it for the next 30 minutes, and if it drips too much, I replace the paper towels. As long as the liquid doesn't get onto the floor of the oven, it doesn't smell. You can smell the jerky, but not the usual burning smell of the liquid dripping on the oven floor. Cook about 4 hours, or until it is the texture that you want. Been doing it like this for years and years.</p></blockquote><p></p>
[QUOTE="Laelkhunter, post: 2628328, member: 38154"] I make my jerky in the kitchen oven. After soaking it in the liquid solution for 24 to 48 hours, I drain it really well in a collander. I then take the pieces and dry them on paper towels to remove more excess liquid. I put a toothpick through the end of the piece of meat, then hang it on the oven rack (top rack). On the bottom rack, I have a pan lined with newspaper and more paper towels. I let it drip dry for about an hour without the heat even being turned on yet. After it gets dry enough to quit dripping, I remove the newspaper and paper towels, and replace with one or two paper towels, just to absorb any drips. I turn the oven on "keep warm" which is about 170* in my oven. I keep watch over it for the next 30 minutes, and if it drips too much, I replace the paper towels. As long as the liquid doesn't get onto the floor of the oven, it doesn't smell. You can smell the jerky, but not the usual burning smell of the liquid dripping on the oven floor. Cook about 4 hours, or until it is the texture that you want. Been doing it like this for years and years. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Deer Jerky
Top