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Author Topic: Deer Jerky Question  (Read 160 times)

Offline Bearclaw

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Deer Jerky Question
« on: December 17, 2018, 09:37:24 AM »
Just put some jerky in the oven at 170 degrees. I used to crack the oven open a little when I had an oven that wouldn't go that low so I wouldn't cook it. At 170, do I still need to crack the door? The recipe calls for 5 hours plus or minus but doesn't say anything about the door. Advice please?
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Offline BLUETOE

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Re: Deer Jerky Question
« Reply #1 on: December 17, 2018, 10:47:56 AM »
Leaving the door cracked allows the moisture to escape and helps with circulation so I would say yes leave it cracked.
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Offline Gutshot

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Re: Deer Jerky Question
« Reply #2 on: December 17, 2018, 11:56:07 AM »
That's why I got a dehydrator, (yes you will need to keep the door cracked) I could never get any consistency in the oven, no two batches ever came out the same. With the dehydrator they are pretty much all the same and I can add as many trays as I need to get the job done. Good Luck, I hope you get some tasty jerky. 
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Offline Bearclaw

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Re: Deer Jerky Question
« Reply #3 on: December 17, 2018, 04:45:20 PM »
Thanks for the advice! I did crack the door and did get some yummy jerky!
"As for me and my house, we will serve the Lord" Joshua 24:15
'Honor Begins At Home' (from the movie "Courageous")

Offline Madgomer

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Re: Deer Jerky Question
« Reply #4 on: December 17, 2018, 07:09:01 PM »
Yeah, I always crack the door when I do it in the oven so the moisture can escape more readily.  I don't really watch the clock on jerky - I monitor the meat & pull it off as it "feels" done.  Since inevitably you have some smaller & some larger pieces, some thick and some thinner, they don't get done at the same time.  Glad to hear it turned out well for you!
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Offline Flintlock1776

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Re: Deer Jerky Question
« Reply #5 on: December 17, 2018, 08:33:40 PM »
I used a smoker outside and had a top vent, worked very well. Got the smoker at Lowes or Home Depot about $90 a few years back
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