Deer jerkey

[jaycf7]

Took some back strap cut into pieces or strips if you will, marinated in dales seasoning overnight....seasoned with pepper, cayane peper, and some garlic salt! Oven set to convection bake at 175 for 4 hours, ....YUMMY!!!!!

[Willie]

Looks good.............Ahoy*

[CFISHN]

Oven set to convection

NEAT TRICK


Gota love jerkey

[MartyJ16]

Love me some venison jerky!. What is Dale's seasoning?

Wait just googled it. Surprosed I did not know about that stuff!

[jaycf7]

Dales is really good, but sometimes hard to fine, .....i get it from one of the big HEB stores. I like to use it for steak, but not too much as it can get salty. I used it as an overnight marinate to help CURE it before making the jerkey.

[jaycf7]

Oven set to convection

NEAT TRICK


Gota love jerkey

I just got that new oven with the convection setting. LOVE IT, ....cooks everything a lot more evenly.

[Ol'Weezy]

i do the same thing, but lay mine down in a baking pan, side by side and set the oven to the lowest temp setting (I think 160) and then dry out the meat for 12 hours or so. best cut of meat i have found for making jerkey is london broil. JMO.

[Dave]

Looks good jayc *thumbsup* I haven't made jerky for several years. In my hunting days, we used to turn a lot of venison into jerky, but I can't recall any back straps making it to the jerky meat pile ;D For really large batches, we would use an outside, homemade smoker with several refrigerator grates in it, to make jerky. For home jerky making, I've done many batches in a regular over, set at the lowest heat setting and with the door notched open to allow excess moisture to escape. Our cure was in liquid form (marinade) and about all I can recall of it was that the base contained salt, black pepper, soy sauce, worchestershire sauce, and liquid smoke. Marinade in large SS pan, from a few hours to overnight in the refrigerator, then laid out across the oven grates and dried until done.

[knifeman]

gotta love Deer Jerky!!

[jaycf7]

Looks good jayc *thumbsup* I haven't made jerky for several years. In my hunting days, we used to turn a lot of venison into jerky, but I can't recall any back straps making it to the jerky meat pile ;D For really large batches, we would use an outside, homemade smoker with several refrigerator grates in it, to make jerky. For home jerky making, I've done many batches in a regular over, set at the lowest heat setting and with the door notched open to allow excess moisture to escape. Our cure was in liquid form (marinade) and about all I can recall of it was that the base contained salt, black pepper, soy sauce, worchestershire sauce, and liquid smoke. Marinade in large SS pan, from a few hours to overnight in the refrigerator, then laid out across the oven grates and dried until done.

:cool:Thanks! That is pretty much what Dales is, ....salty soy / worchestishier. It's hard to find but if you can grab some on the internet i would STRONGLEY suggest it! I have so much Deer meat in my freezer i think i can live on it for 10 years. Once my dad sold the gunshop that is pretty much all he does now a days!*thumbsup*

Next is on to CRAWFISH season baby! will be posting pics next month when i have my yearly BOIL!!! Who cannot resist recipies that include each step with crack open a cold one!!!!*Cheers*