Deer Jerky In The Oven??????


Jan 20, 2002
central ky
set your oven around 175-190.if you can use a thermometer. if it stays too hot,prop the oven door slightly open with something, this will also allow the heat and moisture to escape(and actually speeds up the process some)place the racks on the very top and bottom. dont forget the aluminum foil(not responsible for mess)heres the trick, i use paperclips and hang the meat from the top the thicker cuts to the back since it will take those longer to cure



8 pointer
Dec 10, 2001
Hardin Co., Ky.
I use thoses round toothpicks through my jerky and stradle the wires on the rack. I can load two racks full 175+ pieces. I also buy two of those cheap shallow aluminum pans and place them in the bottom of the oven to catch the drippings.


Oct 7, 2002
Louisville, KY, USA.
I usually do the same thing using toothpicks, set the oven at its lowest setting, prop open with a spoon or fork, and let dry overnight.

- Rumors of my sanity are greatly exaggerated...


10 pointer
Dec 10, 2001
I realize that this is about making it in an oven, but the easiest way that I've found is a dehydrator. They aren't that much and the return in jerkey, apples, and other dried fruits and meat is well worth it!

On jerkey, the easiest thing that I've found to do it is to grind the meat (for deer meat anyway). Don't add any fat or anything, just grind the meat (after removing the membranes and fat).

Mix your seasoning, let the meat marinate, and then lay down a piece of wax paper. Plop down a hunk of the marinated meat, and then another piece of wax paper. Flaten it down with your hands (or a rolling pin if you have it) until it's about 1/4" thick. Remove the top piece of wax paper and then pull the bottom piece (and the meat) onto a cutting board. Use a sharp knife and cut the pieces into slices about 1-1 1/2" wide. All you have to do then is peel the pieces up and then place them in the dehydrator. Depending upon how thick your meat is, will depend upon how long you have to let it "cook". Test it after about 4 hours. If the meat slightly breaks when it's bent, then it's done. After a few batches, you'll get the hang of it.

I've tried making jerkey different ways. Using ground meat is by far the easiest way that I've found, and yeilds the greatest return on the meat. No trimming, catching drippings, etc. Not to mention it's a heck of a lot easier to eat once done!

The cure/season that I've found the best is by High Mountain. You can see the seasoning from the front and it's got a picture of a mule deer and a herford steer on the front. There are several kinds. I like the Mesquite and the Cracked Pepper and Garlic. The Hickory is pretty good too! The main thing is to make sure that you mix the seasoning and cure EXACTLY as the directions call for. If you use too much mix and seasoning and cure, it's too salty. I usually add some liquid smoke (in Mesquite flavor) to the Mesquite seasoning though. It really brings out the taste!

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