Old Ironsights
02-15-2009, 05:23 PM
I just did this post for some guys on Leverguns and thought I's cross-post it here..
Making Oven-Jerky.
It's not really complicated or fancy, but it works. It DOES work best in the dead of winter on a beastly cold and dry day though becase you are leaving your oven door open... keep that in mind.
Gas ovens work best. Electric just doesn't dry as well or circulate the air as well. They work, but they require a bit more tweaking.
Here is the Jerky Block I use to slice whole-tissue into .375 thick slices. The back side is routed to aid in slicing off particularly annoying silverskin.
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5813.jpghttp://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5814.jpg
Simple enough to make and wildly handy. Lay a hunk-o-meat in the trough and run a fillet knife down the rails. Instant Jerky Slice.
I make my Jerky Marianade mostly by Guess and by Golly to a highly acidic taste, but DO include commercial sodium nitrate to aid in the cure process. I do NOT use water in my marianade. I use only Booze, Vinegars and acidic/capsacianic Juices. Tap Water is crawling with bugs & chemicals I don't want on my meat. (yes, capsacian is an alkaloid and counters some of the acidity, but I think it helps ballance the blend...)
Here is my Meat Slices soaking in Jerky Brew. It has been like this at 38deg & mixed about once a day for the last week.
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5817.jpg
Before placing the meat strips on the drying rack(s) you need to "milk" the excess Jerky Brew off the strips - otherwise you will be burning juice & humidifying the oven as much as drying meat. Layered on a Drying Rack:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5819.jpg
I sprinkle Ground Pepper on both sides of each strip.
Ready for the Oven:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5820.jpghttp://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5822.jpg
Crack the door open:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5825.jpg
Try to keep the ambient in the oven around 150-160deg. DO NOT TRUST THE OVEN TEMP GUAGE/SENSOR. Get a thermometer you can put inside and see through the cracked open door.
After 2hrs I pull the racks out and turn all the meat:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5826.jpg
Then do it again every Hour.
I find it takes anywhere from 4 to 6 hours to sufficiently dry the jerky in my oven.
5 Trays of Strips will condense down to 3 or 4 trays as you rotate the trays & turn the strips.
More later when the Jerky is done...
Making Oven-Jerky.
It's not really complicated or fancy, but it works. It DOES work best in the dead of winter on a beastly cold and dry day though becase you are leaving your oven door open... keep that in mind.
Gas ovens work best. Electric just doesn't dry as well or circulate the air as well. They work, but they require a bit more tweaking.
Here is the Jerky Block I use to slice whole-tissue into .375 thick slices. The back side is routed to aid in slicing off particularly annoying silverskin.
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5813.jpghttp://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5814.jpg
Simple enough to make and wildly handy. Lay a hunk-o-meat in the trough and run a fillet knife down the rails. Instant Jerky Slice.
I make my Jerky Marianade mostly by Guess and by Golly to a highly acidic taste, but DO include commercial sodium nitrate to aid in the cure process. I do NOT use water in my marianade. I use only Booze, Vinegars and acidic/capsacianic Juices. Tap Water is crawling with bugs & chemicals I don't want on my meat. (yes, capsacian is an alkaloid and counters some of the acidity, but I think it helps ballance the blend...)
Here is my Meat Slices soaking in Jerky Brew. It has been like this at 38deg & mixed about once a day for the last week.
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5817.jpg
Before placing the meat strips on the drying rack(s) you need to "milk" the excess Jerky Brew off the strips - otherwise you will be burning juice & humidifying the oven as much as drying meat. Layered on a Drying Rack:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5819.jpg
I sprinkle Ground Pepper on both sides of each strip.
Ready for the Oven:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5820.jpghttp://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5822.jpg
Crack the door open:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5825.jpg
Try to keep the ambient in the oven around 150-160deg. DO NOT TRUST THE OVEN TEMP GUAGE/SENSOR. Get a thermometer you can put inside and see through the cracked open door.
After 2hrs I pull the racks out and turn all the meat:
http://i5.photobucket.com/albums/y180/MrMisanthrope/IMG_5826.jpg
Then do it again every Hour.
I find it takes anywhere from 4 to 6 hours to sufficiently dry the jerky in my oven.
5 Trays of Strips will condense down to 3 or 4 trays as you rotate the trays & turn the strips.
More later when the Jerky is done...