Jrebel's oven jerky

[KopperBuck]

For what it's worth Hi-Mtn and High Country are two different lines. OP is using according to the pics High Country. I use from time to time one of their blends for pepperoni, but their jerky mix is different than Hi-Mtn. I prefer Hi-Mtn for jerky.

As far as the salt, you may have overdone the seasoning. For your first batch try something small. It's easy enough to run a calculation based on the directions to run a smaller batch.

If I remember correctly Country runs a wet brine vs a dry brine with mountain. I prefer the dry as it's easier for me to control the seasoning application. Strictly my opinion.

[KopperBuck]

Cracked pepper and garlic is my basic mix, but I've used many....

[quadrafire]

Jrebel
Do use convection in the oven, and is the door open or closed??

[jrebel]

Closed door and no convection.   I do have a convection oven but the min temp for that is 250. 

[jrebel]

I just cut up 5lbs of bear....and it is marinating in a new seasoning (garlic pepper).  I will be cooking it tomorrow night or Tuesday morning. 

It is a first for both bear and garlic pepper....hope it turns out good.  I will report back in a few days.

[jrebel]

I just cut up 5lbs of bear....and it is marinating in a new seasoning (garlic pepper).  I will be cooking it tomorrow night or Tuesday morning. 

It is a first for both bear and garlic pepper....hope it turns out good.  I will report back in a few days.

Seriously....the best jerky to date.  The garlic pepper is my favorite flavor hands down.  It says it will make 16 lbs....I mixed half the pack with 5 lbs of meat and it is amazing.  Love it!!

[SquirrelHunter]

Have you ever tried this method for goose jerky, wanna make some but not sure of the route to take

[sirmissalot]

I just cut up 5lbs of bear....and it is marinating in a new seasoning (garlic pepper).  I will be cooking it tomorrow night or Tuesday morning. 

It is a first for both bear and garlic pepper....hope it turns out good.  I will report back in a few days.

Seriously....the best jerky to date.  The garlic pepper is my favorite flavor hands down.  It says it will make 16 lbs....I mixed half the pack with 5 lbs of meat and it is amazing.  Love it!!

I've noticed concentrating the seasoning is important as well. I'll have to try that garlic pepper next 

[JLS]

Cracked pepper and garlic is my basic mix, but I've used many....

I tried the Bourbon mix and didn't really care for it.  The cracked pepper & garlic is very good.  I've used it on geese.

[jrebel]

I would love to try duck or goose jerky...but I don't do much waterfowl hunting.  My guess is, it would be amazing.

[JLS]

I enjoy bbqing duck so much that I have a hard time making jerky out of it.  This year I did try smoking it, and it's absolutely phenomenal.  Once you let some friends try it you won't be able to make enough of it.

Goose breasts make excellent jerky, they're kind of tailor made for it in that you can easily slice them up thin with the grain and there is almost no fat to trim off.  I have found that if you over dry it you'll notice a little gamey flavor to it.

On a complete thread jack, goose breasts also make very good chili by dicing them up into cubes and cooking in the crock pot.

[Worldhunter]

Great post... I am going to try this out.

[WCTaxidermy]

How int he heck did I miss this Thread!!!!   jrebel great job.  I have been cutting my jerky by hand for years, and I am going to buy me one of those jerky cutters.  I have seen them in Cabela's but never paid any attention to it until I read your post.  Has it held up good for you so far?  John

[jrebel]

How int he heck did I miss this Thread!!!!   jrebel great job.  I have been cutting my jerky by hand for years, and I am going to buy me one of those jerky cutters.  I have seen them in Cabela's but never paid any attention to it until I read your post.  Has it held up good for you so far?  John

I processed approx 70 lbs of jerky and it is still going strong.  I will probably buy a new set of blades this year just so I have them when the others get too dull to process the meat cleanly. 

If you watch carfully Cabela's will have sales where the slicer is almost 40% off.  That is a great deal. 

I cannot emphasize enough.....MAKE SURE YOU PUT THE RAKERS IN PROPERLY.... otherwise you will hate the slicer.  Read this post and the instructions if you haven't, it will save you some frustrations.

Johnny

[kentrek]

How int he heck did I miss this Thread!!!!   jrebel great job.  I have been cutting my jerky by hand for years, and I am going to buy me one of those jerky cutters.  I have seen them in Cabela's but never paid any attention to it until I read your post.  Has it held up good for you so far?  John

I processed approx 70 lbs of jerky and it is still going strong.  I will probably buy a new set of blades this year just so I have them when the others get too dull to process the meat cleanly. 

If you watch carfully Cabela's will have sales where the slicer is almost 40% off.  That is a great deal. 

I cannot emphasize enough.....MAKE SURE YOU PUT THE RAKERS IN PROPERLY.... otherwise you will hate the slicer.  Read this post and the instructions if you haven't, it will save you some frustrations.

Johnny

we typically do 50 lbs of jerky at a time ,do think the slicer is durable enough to with stand long use ? only experience ive had with cabelas products was a mixer,and that thing was junk