Cleaning out the freezer of last year's venison so I whipped up a batch of jerky from all the less than desirable cuts. Man-oh-man this batch came out awesome. The marinade was olive oil, apple cider vinegar, LOTS of garlic, white wine and a touch of Worcestershire sauce. You know you are jealous ;-) That's a gallon bag BTW.
We’ve always done it in the oven. Tin foil the bottom for catching drips, hang the jerky on toothpicks from the oven racks. Set the oven as low as it goes I’m thinking around 175-200? Then take a spoon or fork and stick it in the door at the top so the door stays open an inch or two at the top. We always put it in around 8-9pm then shut the oven off in the morning giving it an 8-10 hour run. If it’s how you like it pull it out to cool or just shut the door and let it cool on it’s own for a bit more done time.
I have been inspired by this thread for a while and my buddy at work has a dehydrator he let me borrow. This is what happened and it is good stuff!!
