I've made oven beef jerky before, but this is the first jerky made using my Lang warmer box.
Overall I thought it came out okay. I've had better, but not bad for a first try.
6.2 lbs sliced venison 1/4" straps.
2 Cups soy sauce
1 1/2 c brown sugar
6 Tbsp worchteshire sauce
3tbsp black pepper
3tsp garlic powder
3tsp onion powder
3tsp red pepper flakes
Marinated in vacuum sealed bag for 18 hours.
Put it on 4 racks in warmer box at 170 F for 2 1/2 hours at 160F
Pulled it and let it cool... weighed a 3lbs 2oz
Wasn't quite jerky enough, so I put in oven at 170F for another 1.5hrs.
Weighed again at 2lb 15oz
Had a better jerk to it. Soy sauce flavor was a but overpowering, but edible.
Also cooked up some chicken as long as pit was fired up....lol.
Overall I thought it came out okay. I've had better, but not bad for a first try.
6.2 lbs sliced venison 1/4" straps.
2 Cups soy sauce
1 1/2 c brown sugar
6 Tbsp worchteshire sauce
3tbsp black pepper
3tsp garlic powder
3tsp onion powder
3tsp red pepper flakes
Marinated in vacuum sealed bag for 18 hours.
Put it on 4 racks in warmer box at 170 F for 2 1/2 hours at 160F
Pulled it and let it cool... weighed a 3lbs 2oz
Wasn't quite jerky enough, so I put in oven at 170F for another 1.5hrs.
Weighed again at 2lb 15oz
Had a better jerk to it. Soy sauce flavor was a but overpowering, but edible.
Also cooked up some chicken as long as pit was fired up....lol.
