good deer jerky recipes

[born-to-hunt]

I want to see recipes for good venison jerky I just got a new dehidrater and I have venison from last season burning a hole in my freezer. I also want to know what part of the deer is best for jerky ground, ground with beef, roasts, ect I don't have a jerky shooter so I want some that are more strips of meat instead but either way post your recipes please

[subdjoe]

Use the parallel cutting (also called horizontal cutting) technique to cut slices thin.  Toss 'em into a bowl.  Sprinkle with salt and pepper and toss to coat.  Maybe add a touch of liquid smoke and soy sauce.

If you have an oven that has a pilot that is always on, you are golden.  but the meat on a rack over a sheetpan.  Put in the oven about 8 at night and it should be good by 8 in the morning.

Or, if you have a newer, or electric, oven, set it to "Warm"  put the meat on a rack, etc.
put it in the oven WITH THE DOOR PROPPED OPEN.  I use a ball of foil a bit smaller than a tennis ball.  After about 5 or 6 hours turn off the oven and close the door.  8 or 10 hours later you will have good jerky. 

[born-to-hunt]

I have a gas stove but it doesn't have a pilot is there a way to use that?

[dukkillr]

These two posts answer many of the questions I had learning to make jerky.  They deal with goose meat, but the recipe and process are the same.
http://skinnymoose.com/dailylimit/2009/08/09/goose-jerky-part-1/
http://skinnymoose.com/dailylimit/2009/08/10/goose-jerky-part-2/

[subdjoe]

I have a gas stove but it doesn't have a pilot is there a way to use that?

Yeah - see the last paragraph of my post:

Or, if you have a newer, or electric, oven, set it to "Warm"  put the meat on a rack, etc.
put it in the oven WITH THE DOOR PROPPED OPEN.  I use a ball of foil a bit smaller than a tennis ball.  After about 5 or 6 hours turn off the oven and close the door.  8 or 10 hours later you will have good jerky. 

Or give your dehydrator a try.  I've never used one of those.

[subdjoe]

These two posts answer many of the questions I had learning to make jerky.  They deal with goose meat, but the recipe and process are the same.
http://skinnymoose.com/dailylimit/2009/08/09/goose-jerky-part-1/
http://skinnymoose.com/dailylimit/2009/08/10/goose-jerky-part-2/

Those sound good, and the seasoning could work for just about any meat.  I'll have to give that a try if I want a highly seasoned jerky.  I usually keep the seasoning to a minimum, as I posted, just a bit of salt and pepper, maybe a bit of soy and/or liquid smoke.   I think I get more taste of the meat that way.  And, if I use the jerky as an ingredient, say in a stew or soup,. I don't have a lot of other flavors to deal with.

[born-to-hunt]

It doesn't have a "warm" setting it is all numbed degrees is tere a cetain degree I should use or do you know?

[dukkillr]

It doesn't have a "warm" setting it is all numbed degrees is tere a cetain degree I should use or do you know?

My experience with oven dehyrating was bad.  A powered dehydrator is not that expensive and I think you would be glad you spent the money.  I use mine A LOT.

[subdjoe]

It doesn't have a "warm" setting it is all numbed degrees is tere a cetain degree I should use or do you know?

As low a setting as possible, likely 170 F.  And make sure that you have the door propped open a few inches.  I use a ball of foil to prop the door open - and that does double duty since I put it where it will rest on the switch and turn off the light (on my oven the switch is towards the top, might not work for yours).

Or, just use your dehydrator.

This also works, and is a bit rube goldberg too, I like it - http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html

[born-to-hunt]

well it's all cut and merinating now Iam going to test the dehydrator for now but Ihave had some really good jerky made from an oven I might try that when I have more deer all I got last year was a small doe so thats what I have to use.