View Full Version : Another jerky question...

08-01-2007, 05:56 AM
I have been running searches on this forum and getting great information on making goose jerky. I don't have a dehydrator... but I want to make jerky RIGHT NOW! I have gotten a good bit of information on the marinade recipes themselves. However, I would like the people who simply use an oven for the process to please clarify time, temperatures, and address concerns on bacteria.

Thanks guys.

08-01-2007, 12:10 PM
I've done it many times. Just put it on low, say 200 and cook till its done. Its really not that sensitive if you've cured it well.

08-03-2007, 04:28 AM
Court...to add to what Brent said....you may want to crack the oven door ever so slightly to expidite moisture release.

08-03-2007, 07:43 AM
I appreciate the responses guys! I'm gonna try it this week!!!:cool:

08-03-2007, 07:50 AM
Oh... one more question!

What do you put them on in the oven, a cooling rack above a baking pan or cookie sheet.:ST:


leg iron
08-13-2007, 09:07 PM
I have found that the jerkey turns out better on a smoker if you have one.

08-14-2007, 04:46 AM
I'm assuming that grated thing my wife puts cookies on is a cooling rack. I just know I got yelled at for caking it up with jerky "gunk" the last time I used it, so the wife bought me a dehydrator. Definitely put it in a cookie sheet, or she'll be pissed about the cooling rack and the mess in the oven:OUCH:

08-16-2007, 05:09 AM
I have found that the jerkey turns out better on a smoker if you have one.

My opinion also. Takes about 6-8 hrs depending on how thick and how much.