First off thanks to ragin, he got my seasoning out to me quick!
After reading all the jerky making threads I had jerky on the brain. Got a doe on the 30th and it was on. Started by deboning and cutting everything into jerky size pieces, my method was to cut a steak thin then fillet it to what I thought was a good thickness.
Next I bagged it and added the amount seasoning recommended by Blake. He recommended doing a smaller batch first but I was pressed for time doing this at 6am of graveyard shift. I had faith it would come out good.
Next I began putting it on the skewers,( had to go to the store at 5:30am after I passed them on the way home because my wife knew she forgot something), you could also use toothpicks.
Now into the oven they went, set at 170° it's lowest temp and with the door propped open.
Now it was time to get me some sleep and my wife took over rotating the racks every hour. We let it go for about 6 1/2 hours, checking it every hour starting at the 4 hour mark. Turned out awesome for my first time and have gotten plenty of compliments.
It was easy to do, the most time consuming part was deboning and making jerky sized pieces.
After reading all the jerky making threads I had jerky on the brain. Got a doe on the 30th and it was on. Started by deboning and cutting everything into jerky size pieces, my method was to cut a steak thin then fillet it to what I thought was a good thickness.
Next I bagged it and added the amount seasoning recommended by Blake. He recommended doing a smaller batch first but I was pressed for time doing this at 6am of graveyard shift. I had faith it would come out good.
Next I began putting it on the skewers,( had to go to the store at 5:30am after I passed them on the way home because my wife knew she forgot something), you could also use toothpicks.
Now into the oven they went, set at 170° it's lowest temp and with the door propped open.
Now it was time to get me some sleep and my wife took over rotating the racks every hour. We let it go for about 6 1/2 hours, checking it every hour starting at the 4 hour mark. Turned out awesome for my first time and have gotten plenty of compliments.
It was easy to do, the most time consuming part was deboning and making jerky sized pieces.
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