Not the first time by any means I have made venison jerky. Has been couple years since I made actual what they call whole muscle jerky. This was also the first time I used my holding oven not the wife's little dehydrator, my smoker or wife's oven. Like every thing a guy tries the first time. I think I could have maybe sliced this batch thicker? Or ran it in oven not quit so long? Lower heat??
I'm not sure if I should have oiled my racks better I wiped them with cooking oil on paper towel. Maybe air dried the meat a bit before I put it on racks?
Anyways it's dry as potato chips now and was stuck pretty tight on racks. Doesn't suck though and should be the kind that would keep for long time if needed to. That never happens though especially if I let the kids get into it.
My wife said maybe put it on parchment paper so don't stick to racks?? Guess that will be part of the learning curve for next batch of jerky this way.. Not having it stick to racks and watching the time closer.
Anyone got suggestions for keeping it from sticking to racks?? This was not dry rub was in wet marinade for couple days. Then right on the racks.


Here is my holding oven I used.


Had 6 racks in it this time could do couple more if wanted



Mac

try aerosol olive oil

Danny I actually use that on my smoker racks. Which are same style racks just smaller. The smoker is outside so I just hold racks off to the side and spray them down. I got lazy because the oven is on my porch so I tried just whipping them. Guess should took them outside and sprayed them.
Was also thinking maybe just flipping everything after first hour? That's a lot of piddling around though.

Mac

Not sure on the sticking part but if my jerky is to dry I dunk it in water for a couple seconds and put in a ziplock bag for a couple days.

Looks good.

Yeah Mad a guy can do that. I have also had people say put slice of apple or orange in a Ziploc with it.

I will just drink a beer or something with it. Lmao


Mac

Way to go! Jerky threads are some of my fav on here.

Every time I see you on here I wanna call you Mac the Knife, do you know that Bobby Darin song?

Yes I know that old song. When I was a regular on karaoke circuit. I actually got tired of hearing some people try to sing it. Was as popular as Sweet Caroline which got old fast. LMAO
People had fun with it though so gotta go with flow.

Mac

Oh Sweet Caroline bah. Nothing worse than a bunch of drunks going “BA DA DA!!”

On your jerky spray rack wit PAM and preheat racks in cooker then heat to 145 degrees and rotate your racks from top to bottom every hour and allow 1 hour cook time per rack so 6 racks 6 hours but pay attention when rotating them they may need to be taken off a little sooner and check meat for elacistacty if it stretches and is not raw inside it’s done

Thanks for the info.
How thick are you slicing yours? This was about 3/16 and I could have gone a 1/4. I have a big commercial slicer so can control that easily. I actually sliced this batch partially frozen so sliced really nicely.
I ran my oven maybe a bit to hot it was at 165 on high end of cycle. I was blowing snow and piddle around with other things so should have watched it closer. It ran almost 9 hours but started out very cold. It wasn't frozen when I put it on the racks. But my hand was so cold time I racked it all I got that pukey cold hand feeling.
So I need to/ should take notes which I never do or have. Lmao

Fly by seat of my pants


Mac

1/4 slice and keep eye on it

When I made jerky After the strips were cut, I'd put a toothpick through one side then hang them from the racks, the toothpick goes across the grate wires, no sticking to the grate, no scrubbing the grates, and good air circulation all around.... and did I mention no sticking?, lol

put a sheet pan below the strips to catch any dripping, line the pan if you want with aluminum foil to make clean up easier yet...

Smasho its not a secret how to enjoy hanging out with drunks. You just need to be drunk too.

I over dried some jerky once. You'll be chewing for quite a while.