I use a store bought recipe out of my oven. I use the kind with the cure...not the marinade. I prefer cajun, and anyone who's tried it(there's a few here) will say it's great. It only takes a couple hours in the oven, but the prep time takes an hour or so. I recommend cutting your strips as thin as possible(preferably 1/8 inch over 1/4 inch strips).
I've tried some marinade's for jerky and didn't care for them, so I only recommend brands that use curing.
I'll have to give that a try. I've been meaning to try making jerky but was under the impression it was a complicated affair. Do you guys use any of those special oven racks for it or do you just use a regular oven pan?
Tried a new recipe last week with a goose and it was awesome.
1 bottle of worstechire (spelling?) sauce
1 bottle of soy sauce
2 capfull's of liquid smoke
2 heaping teaspoons of chopped fresh garlic
1 cup finely minced onion
mix the ingredients well and then marinate the meat for 24 hours. Put on the dehydrator and grind on some black pepper while the meat is still wet. Dehydrate for approx 5 hours. Tasted really good after it sat in the frige in plastic bags for two days. I also found a similar recipe that included brown sugar and I plan to try that next.
1 - 7 of 7 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
A forum community dedicated to North Dakota fishing and hunting enthusiasts. Come join the discussion about safety, gear, tips, tricks, optics, hunting, gunsmithing, reviews, reports, accessories, classifieds, and more!