Jrebel's oven jerky

[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

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

Yeah, I have done approx 50 lbs and it is still going strong.  I figure if I get 100 lbs per blade, which should not be a problem, I am doing well.  I love mine and would reccomend it to anyone. 

I tell you what...if you buy one and don't like it, I will pay you 1/2 price and take it off your hands. 

[mossy8352]

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

On our electric oven I leave the oven door cracked, seems to help with the drying process. It just works for me. Great complete write up thanks. Mike

[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

Yeah, I have done approx 50 lbs and it is still going strong.  I figure if I get 100 lbs per blade, which should not be a problem, I am doing well.  I love mine and would reccomend it to anyone. 

I tell you what...if you buy one and don't like it, I will pay you 1/2 price and take it off your hands. 

so i just need to find it half off to begin with..sweet 

[bearpaw]

Just found this topic. Thanks for the info....

I made 1 pound of oven jerky out of hamburger using a jerky gun today with the Hi-Country sweet teriyaki. The burger is strong burger to begin with. I followed the instructions in the box and it sucked, very bland, not enough seasoning. After reading this topic I will try strengthening the mix and I will try the sweet & spicy, I have a box of that too. Hope to post a report by tomorrow night on how it comes out.