Jerky
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After making the Coppa today I put the jerky in the oven for 4 hours. Turned out fantastic!
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Is that a convection oven or regular oven? What time and temp did you use?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_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.
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It’s also the first time I used my jerky slicer too…
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deplorablenc1 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!
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deplorablenc1 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!
Jonathon 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.
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deplorablenc1 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!
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Jonathon 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.
deplorablenc1
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. -
Jonathon 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.
deplorablenc1 Is there any reason you couldn’t just hang the meat over the wires on the rack?
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Love making venison jerky
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deplorablenc1 Is there any reason you couldn’t just hang the meat over the wires on the rack?
Tex_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.
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