Jrebel's oven jerky

[jrebel]

Extremely cold....not yet frozen (if that makes sense).  I place the meat in my deep freez for 2-3 (depends on how much and how thick) hours before I slice it.  If it is frozen it will not like the slicer either so there is a very fine line.  If the rakers were not in correct....that would be 100% the problem.  It makes a mess quick  .  I will never make that mistake again. 

[Kc_Kracker]

And I think I need longer meat.

i think i found a new sig line 

[Fishmasterdan]

Well this batch took exactly 8 hours.  Kinda interesting how some will take 8 hours and some will take 6 hours....very, very seldom will they ever need more than 8 hours (at least that is my experience).  If I were to error on the side of over done vs underdone, I would error on the side of underdone.  I personally don't care for jerky that is too dry. 

As you look at the pictures pay close attention to the fracture point when the jerky is bent.  If it does not fracture it is underdone, if it breaks completely in half it is overdone If it fractures without breaking in half it is perfect.  When you do the fracture test you should be using room temperature jerky (take a piece out of the oven and let it rest for 5 minutes before doing the fracture test). 

Note:  Each piece of jerky will have thinner and thicker parts.  Pick a medium piece to try the fracture test. 

 
Picture #1 is of the jerky at the 4 hour mark.  Note the color, it is still pink / red on the underbelly and it bends very easily.  Definitely not done. 

Picture #2 is of the perfect fracture.  Note it did not flex to a 90 degree without fracture and it also did not break in half...perfect!!

Picture #3 illustrates that is is perfectly OK to eat the jerky while it is cooking.  When you take a piece out of the oven to fracture test it....I highly rec comend you do not place back in the oven if underdone.  Instead just eat it and test for flavor...Ymmmm!!

Picture #4 is the pile of final product.  notice the dark brown to blackish color the jerky has.  This is good and red / pink is bad.

I like my jerky (for me to eat) to come out at pic # 2 or pic #1. I like my jerky a little more tender. I like to take some out at pic #1 and package " tasty nuggets" to by eaten within the first month. I take some out at Pic 2 label these at jerky for people with "not so good teeth". And finally pic #3 for pack backing and long term storage.

[unluckyjohn]

This maybe the best write up on here.  After reading this I ordered the racks and seasoning. The package from cabelas Just  got here so I took out a pack of deer from the freezer and should be making my first batch Friday morning after work. Thanks for the motivation, this is something that Iv always wanted to do.

[KopperBuck]

I used to do jerky in the smoker or Traeger. My gram told me she always did it in the oven, even though they had a big smoke house. I'll never turn back. The tenderness of the meat is killer, and there are other ways to get the smoke flavor.

Nice write up.

[unluckyjohn]

So my first batch was a lot of fun.... too salty!! but still very good! I used the original and it turned out salty, what package  did I mix too much of? 

[jrebel]

So my first batch was a lot of fun.... too salty!! but still very good! I used the original and it turned out salty, what package  did I mix too much of? 

Did you use the High Mountain Original? 

The little package that has the pink salt....I typically will only use half of this and sometimes none.  I have never had the original so it may just be salty to begin with. 

Johnny

[unluckyjohn]

Yes i used the mountain house, Ill try not using as much of the the "cure" package next Friday morning when I get off work. 

[jrebel]

Yeah, the cure package is 90% salt....If you make a large batch and want to preserve it just freeze it.  I do 10-20 lbs at a time and use a vacuum sealer, then freeze it.  If you don't have a vacuum sealer wrap it tight in saran wrap or wax paper the place it in freezer bag and seal it.  It will last 6-12 months....at least. 

Keep us posted on the next batch....I am really curious about the original flavor.  If it salty though I will stay clear of it.  My next flavor will be garlic pepper.   

Johnny

[unluckyjohn]

So what I did was to mix the two packs in the shaker bottle and really didn't  follow the instructuctions 100%,     My wife thinks that I over cooked or cut the meat too thin. she wants it thicker like you had pictured ( go ahead guys laugh it up)   with time ill get it!!!!

[Hawgdawg]

So my first batch was a lot of fun.... too salty!! but still very good! I used the original and it turned out salty, what package  did I mix too much of? 

Did you use the High Mountain Original? 

The little package that has the pink salt....I typically will only use half of this and sometimes none.  I have never had the original so it may just be salty to begin with. 

Johnny

That little package with the pick salt will keep you from killing someone or yourself!

[unluckyjohn]

I dont get it? help me out, its been a long day,? ( winter hook )    pink salt???

[jrebel]

So my first batch was a lot of fun.... too salty!! but still very good! I used the original and it turned out salty, what package  did I mix too much of? 

Did you use the High Mountain Original? 

The little package that has the pink salt....I typically will only use half of this and sometimes none.  I have never had the original so it may just be salty to begin with. 



Johnny

That little package with the pick salt will keep you from killing someone or yourself!

Nonsense.  It is nothing more than a preservative.  If your meat is cooked fully it will stay for a long time if kept in the correct temperature (refrigerator / freezer).   When our ancesters smoked meat then did not use a preservative......It clearly states on the package that it is not necessary to be used.  If you choose to use it you can leave the meat on the counter for a year and then eat it (kinda like oboy oberto......Yuck / Barf). 

If you are going to make accusations such as "killing someone or yourself"  you should back it with documentation.   

In this case you are wrong my friend.   

[unluckyjohn]

So jrebel, you think I just used too much cure that  made it too salty? the familt loved the jerky, it was just too salty

[jrebel]

Yes....