After making the Coppa today I put the jerky in the oven for 4 hours. Turned out fantastic!

]]>https://waltonsdev.nodebb.com/topic/2062/jerkyRSS for NodeThu, 10 Sep 2026 22:31:43 GMTSat, 01 Feb 2020 21:57:44 GMT60Tex_77 I could have, I just skewered them because they were not very big pieces. The LEM slicer is at 1/4 inch. I just set them on the racks after.

]]>https://waltonsdev.nodebb.com/post/12664https://waltonsdev.nodebb.com/post/12664Mon, 03 Feb 2020 23:38:26 GMTLove making venison jerky

]]>https://waltonsdev.nodebb.com/post/12661https://waltonsdev.nodebb.com/post/12661Mon, 03 Feb 2020 21:19:00 GMTdeplorablenc1 Is there any reason you couldn’t just hang the meat over the wires on the rack?

]]>https://waltonsdev.nodebb.com/post/12658https://waltonsdev.nodebb.com/post/12658Mon, 03 Feb 2020 20:18:48 GMTdeplorablenc1
I remember the first jerky I ever did was in the oven using toothpicks to hold meat between the grates. A bit worky but did the job.

]]>https://waltonsdev.nodebb.com/post/12656https://waltonsdev.nodebb.com/post/12656Mon, 03 Feb 2020 20:15:28 GMTdeplorablenc1 Well I will be doing a test batch on this shortly so I will let you know if we have positive results, or if it is indeed all in your mind!

]]>https://waltonsdev.nodebb.com/post/12625https://waltonsdev.nodebb.com/post/12625Mon, 03 Feb 2020 01:41:08 GMTJonathon it didn’t really take that long maybe about 20 minutes. I made my last batch in the smoker on the racks but I really liked doing it this way better. And the oven I felt they just came out better, maybe it is all in my mind.

]]>https://waltonsdev.nodebb.com/post/12594https://waltonsdev.nodebb.com/post/12594Sun, 02 Feb 2020 22:54:24 GMTdeplorablenc1 How long did it take to spear and hang those? Do you notice a big difference from laying them out on a rack? I might try that!

]]>https://waltonsdev.nodebb.com/post/12588https://waltonsdev.nodebb.com/post/12588Sun, 02 Feb 2020 22:08:40 GMTIt’s also the first time I used my jerky slicer too…

]]>https://waltonsdev.nodebb.com/post/12522https://waltonsdev.nodebb.com/post/12522Sat, 01 Feb 2020 22:09:15 GMTTex_77 it is a convection but I didn’t use that. I set the temp at 170 and cracked the door open with a spoon. I like the taste better than when I did it in my smoker. It was a mix of soy sauce, Worcestershire, garlic, pepper, cayenne, red pepper flakes, onion powder, etc…anything that had a lid in the spice drawer.

]]>https://waltonsdev.nodebb.com/post/12521https://waltonsdev.nodebb.com/post/12521Sat, 01 Feb 2020 22:06:32 GMTIs that a convection oven or regular oven? What time and temp did you use?

]]>https://waltonsdev.nodebb.com/post/12519https://waltonsdev.nodebb.com/post/12519Sat, 01 Feb 2020 22:03:01 GMT