Venison Jerky

Ain't never done it before,But it's raining i'm retired i had about 8 lbs of backstrap & tenderloin left,Giving it a try.
Marinated all night and put it in the oven at about 190 degree's @ 10:30 this mourning ,Now just waiting .Anybody eles done this,HAHAHA How did it come out

Your using back strap and tenderloins for jerky?

This.
That should be illegal.

I have done it. Not with backstrap however. I get the variety pack of seasonings. Kids love the stuff. I think I made about 20lbs last year. Here is a link to seasonings.

http://www.sportsmanswarehouse.com/sport...CFQgcaQodsxgPvA

Prediction: This one will follow the Venison Meatloaf thread to RECIPES AND COOKING forum.

And yes, strange choice of cut for jerky.

I guess it slightly beats grinding it into hamburger ...

I made some years ago and it was the best

I don't use back strap but it should come out good. I think your temp is set to high. If thats the lowest setting I'd prop the oven door open just a bit. I have to do that with mine. 190 with the door propped open until I get the desired dryness/texture. Keep checking and its good to rotate and flip the pieces to get good consistency. Remember it will keep drying out after you remove it from the oven so remove it maybe a little earlier than you would like it. It won't last long lol.

Be really careful with the heat or it will get chippy in a hurry.

yep and it'll cook more than dry. much different texture.

Just a short update,I wish i new how to put picture's up,But me and my 10 yr old grandson had a blast
with this project ,And i don't think it could have come out any better
My grandson is usually a picky eater,haha he wasn't this time

Hi Mountain Jerky seasonings are awesome. I don't use anything else.