i want to make jerky this year but i dont have a dehydrator or a smoker. is it possible to just do it in the oven? i kno it probably wont be as good but i dont have much of a choice.
I have never used the oven but i know a few people who swear by it. They hang the meat off the racks and put a lil tin foil or a cookie sheet underneath to catch the drippings. I also think they leave the oven door open a bit.
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Its 35 below or its 98 above and he's workin through it all cause this is what he loves.
If you are making jerky out of slices of muscle meat, you can stick a tooth pick through one end and let it hang from the oven rack, put the rack at the highest position in the oven. Place a cookie sheet on the bottom rack to catch the drippings. Set the oven at about 200 degrees and leave the door open a crack to let moisture escape. It takes about 2 hours to dry. Maybe 3 hours if sliced thicker. Just keep an eye on it. I like mine to bend without breaking.
The tooth pick method is time consuming though. I use jerky racks like the ones they have in Cabelas.
I use to use a dehydrator but it takes too long. I like the oven method with the jerky racks. I did see jerky racks at Walmart before.
If you are making jerky out of slices of muscle meat, you can stick a tooth pick through one end and let it hang from the oven rack, put the rack at the highest position in the oven. Place a cookie sheet on the bottom rack to catch the drippings. Set the oven at about 200 degrees and leave the door open a crack to let moisture escape. It takes about 2 hours to dry. Maybe 3 hours if sliced thicker. Just keep an eye on it. I like mine to bend without breaking.
The tooth pick method is time consuming though. I use jerky racks like the ones they have in Cabelas.
I use to use a dehydrator but it takes too long. I like the oven method with the jerky racks. I did see jerky racks at Walmart before.
Yeah 200 is higher than most people do it at. I tried it at 175 and it took about 5 or 6 hours. 200 and it is done at 3 or less. I fill the jerky racks up (6 of them) and that is about 6 lbs. of meat. less meat and it dries quicker.
Toothpicks, liquid smoke, door open, lowest setting and some liquid smoke.
I used to marinate mine over night. Dip in diluted liqued smmoke let air dry on rack half hour then into the oven. They should be dry but not brittle, store in paper bag, to let any extra moisture escape.
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no dehydrator?
