I need your favorite jerky recipe

Were going to be making a bunch of venison jerky here in a couple weeks and I’m asking if you guys could post your favorite recipes. I have one I’ve used in the past but I want to try another one, Maybe I’ll make a couple diffrent kinds, I just have to see how it goes. I’d sure appreciate it if you could post yours. Were using an oven and not a dehydrator, Thanks loads

Check here MD

Deer Jerky

Thanks Gut, I’m willing to look at anything even if its someones old home made partially secret recipie from grandma way back at hickory hollow lol. I appreciate all input if theres others.

Hi Mountain Jerky I have used pretty much every kind they make and it always turns out good I have never made it in the oven but I have used it in my smoker and dehydrator.

http://www.himtnjerky.com/

Thanks Mossy!

Try the hi mountain original and just use the directions on the box. I have used alot of different brands and none seem to stack up to the hi mountain. Some of the brands tell you to put it in the freezer right away while it is still warm to stay moist. I have found that when you do this you end up with a bag of frost. I prefer to pat the grease off right away while it is still warm and then let it cool for about a hour before i freeze it. Comes out tasting fantastic and without a wet bag.

I ordered the Hi Mountain Hickory for jerky, It sounds pretty good. I’ll let you guys know how it turned out in the oven. We used to make our summer sausage in the oven and the first time I tried it I couldn’t believe how good it was, it came out perfect and I’ll bet the jerky will be about the same. In the oven @140 degrees for 2 hrs and the quality was perfect. Were going to set the oven @ that temp and occasionally check the jerky and pull it when its done.

Remember to crack the oven door a little or you will be cooking jerky not actually drying it. Im sure it will be great. I actually like the jerky out of the oven better but I mostly use my dehydrator because I can do so much more at one time.

We are going to crack the door a little.

Here is a really good “whole muscle” recipe. I did an entire “rump roast” from my deer last year with this and it was great. If you freeze the meat a little it makes slicing a lot easier.

For each pound of whole muscle meat

slice meat about 1/4 ” thick
1/4 cup soysauce
1 TBS Worcestershire sauce
1 Teaspoon garlic salt
add seasoned pepper to taste @ 3 TBS
I use the “grinders” seasoned pepper but there are many others. Let this marinate over night in ziplock bags and dehydrate ( I would think the oven would work fine if you have the racks or something to get it up off the flat surface a little)Whole muscle tends to take a little longer but it is worth it in my opinoin!

Yeah the ground jerky is pretty good, but the whole muscle meat jerky just simply cannot be beat. I know it seems like a sin but every year I usually take one whole backstrap and make it into jerky. I share alot of my jerky with family and friends but the backstrap jerky is private stock!