venison jerky

[walleye wisher]

I am looking for detailed recipes on making venison jerky in the oven. I've looked around and there seems to be hundreds of ways to make it. Is there any preferable recipes people have?

[Twitter]

Walleye Wisher,
I posted this recipe a couple months ago. It works great for venison, beef, goose, or anything else you'd make jerky from.
Enjoy......
I use exactly the same recipe for goose jerky as I do for venison and beef.
The nice thing about goose is if you have a meat slicer you can get some really nice big round slices (as big around as the breast piece) with uniform thickness right down to the last pieces. I prefer to cook jerky in the oven stretching it over the racks (my other half hates this mess on the racks afterwards ....be sure to put foil down on the bottom of the oven for easier clean up)
-Slice your breast meat (or venison) to the desired thickness (I like it ~1/8"-3/16" so it cooks fairly quickly and stays moist and chewy and not brittle)
-mix enough marinade to cover the meat in a bowl or deep pan:
I don't measure so the following ingredients can be adjusted to suit your taste.
-soy sauce (I prefer Kikoman...enough to cover your breast meat)
-brown sugar (stir it in well with a fork so it's all dissolved...the more used ,,,the more sweet/less salty the flavor, a splash of Foster's lager will make it thinner and help it dissolve )
-black pepper (I like LOTS)
-garlic powder or fresh crushed garlic (to taste)
-liquid smoke (be careful ! just a drop or two !)
-cayenne pepper (to taste......the more cayenne pepper used the more beer consumption necessary when enjoying the finished product)

marinade the meat in the fridge for at least 3-4 hours or overnight .....the longer it marinades the stronger the marinade flavor in the meat.
-squeeze the extra marinade out of the meat
-stretch the meat across the oven racks tightly and cook at 150 degrees until it reaches the desired texture. (3-6 hours depending on the thickness)

This WILL smoke up your kitchen as the drippings fall onto the bottom of the oven, so turn on your fan before opening the door to check on it.....and keep the kids out until it's done !!!! mine always eat half of it when it's still half rare...mmmmmm

Good luck !!
Twitter

[This message has been edited by Twitter (edited 11-19-2002).]

[Guest]

Walleye Wisher--

I agree with Twitter's recipe, it is almost the same one I use. I use crushed red pepper flakes for the heat and use a little Teriyaki mairnade.
One thing I do to cut down on the oven mess and smoke is to place heavy-duty Tin Foil on the lowest rack in the oven to cover the area; it not only prevents the burn-off, but helps disperse the heat and makes for quick clean-up. I also leave the oven door ajar about 2-3 inches to let the heat escape and keep the temp. even.

Good Eating!

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Chells