Homemade Jerky

Homemade jerky, how hard is that to make?  Well it’s not hard, it’s easy folks, let me explain…

You don’t need a smoker unless you really want the smoke flavor. All you need is an oven.  I use both, it depends on the weather and what I’m in the mood for.  The last batch was purely ‘oven made’ due to cold temperatures.  If you use a smoker follow the manufacturer’s directions but DO taste test, it’s easy to over smoke meat.  Today’s blog is simply oven jerky.

Cut your beef, venison, turkey or whatever meat you desire into small strips.jerky meat  I used venison.

Marinate at least 24 hours (up to 48 hours) in a seasoning on your choice.  Cover well with saran wrap and tuck in the edges to prevent drying out.jerky meat

jerky meat

Here are some of my favorite marinades/seasonings…jerky seasoning

jerky seasoning

jerky seasoning

jerky seasoning

The above pictures are seasoning packages for 15 pounds of meat.  I personally use 10-11 pounds of meat, that way the meat is flavored much better.  I also use about 3/4 of the cure packet that comes with each kit.  You don’t need the whole thing unless you actually do cure 15 pounds of meat.  The following picture is a smaller package of seasoning, which is for 5 pounds of meat, here I would use about 3 pounds of meat and slightly less cure than the whole packet.  I have not used one of these kits yet, it’s a new product.  jerky seasoning

After marinating, place meat on cookie sheets and bake at 200 degrees for 45 minutes with a dishcloth in the door for slight ventilation.homemade jerky

After that, check every 15 minutes to 1/2 hour.  Different size strips of meat require different cooking times.  Remove cooked pieces from tray and add new pieces to be cooked.  If any grease is on the jerky, pat dry with a paper towel.

Try not to eat all the jerky in the cooking process.  You know by tasting every batch.  Not that I do that, I’m just sayin…don’t you do that 😉homemade jerky

Package in ziploc bags or for longer storage seal jerky in a food vacuum sealer.  They may be frozen that way also.  I personally don’t freeze any because it doesn’t last that long!

Experiment with flavors and add your own spices, etc.  It’s hard to mess up jerky.  Overcooking would be the only thing you could really go wrong with.  That’s why I say to check the pieces of jerky often.  Jerky seasoning and cure is found at hunting/fishing supply stores, major grocery stores and online.

Did anyone besides myself notice the photographer’s name on the first two jerky kits?  As I was proofreading I noticed that.  Whew…what a childhood that would have been! 😉

Have a great weekend everyone! xoxo

About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
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41 Responses to Homemade Jerky

  1. Homemade jerky, wow! Great treat, I bet the dogs are hanging out waiting for this to be ready. The different seasonings sound great!

    • Suzie says:

      Oh yeah, the dogs sit and wait. In fact, I posted a picture of them on facebook. I had a plate full of jerky and they were sitting and staring at it…lol!

  2. your dogs must go insane when you make this! I have never made homemade jerky before, but you make it look super simple!

  3. I’m spoiled. My dad makes jerky all the time – so I don’t have to do it! 😉

  4. MisBehaved Woman says:

    I always thought you had to have one of those special dehydrators or some way of curing the meat for weeks in order to make jerky at home…never had a clue you could make it in the oven. Passing this one along to all of the hunter-folks in my family…they’ll flip! Thanks for this one! 🙂

    • Suzie says:

      The packages have instructions pretty close to what I have said. I just use the cure and seasonings to a different ratio and it turns out better in my opinion. I want each piece of jerky to have seasoning on it! Glad you passed it on 🙂

      • MisBehaved Woman says:

        I’ve never seen that brand of seasoning mix around here; if I can’t find it in a local store, I’ll see about ordering online. Steve is HOOKED on the jerky…I can see several batches being consumed almost as fast as I can pull them out of the oven!

        • Suzie says:

          Here is the link to the company I buy from the most. http://www.himtnjerky.com I see it is available at Gander Mountain, Bass Pro Shops and Amazon also. You may not want to let Steve see the Hi Mountain website or you could be making all kinds of things! 😉 I have used their other kits for summer sausage and breakfast sausage also…they are awesome!!

  5. I am a jerky junky, but have never tried to make my own. These kits look like a good way to try it for the first time. I also have a recipe from Michael Symon’s new cookbook that replicates the awesome stuff you can get at Cleveland’s West Side Market. Maybe I will give this a whirl over Christmas break.

    • Suzie says:

      It really is pretty simple Rhonda, I know a lot of my friends that live by me never knew how easy it was until they seen me making it. Christmas break would be perfect to make a batch 🙂

  6. I thought you needed a dryer as well for this but this is great! Thanks for posting. I love jerky. 🙂

  7. wow, maybe i’ll get one of these seasoning blends for my husband as a christmas gift. he loves jerky!

  8. Jane says:

    I have always wanted to make jerky! Thanks for the tutorial – I am definitely going to try this!! (and I had to scroll back up to see the name on the first 2 seasonings – lol!!)

  9. biz319 says:

    I learned the hard way that over smoking meat is an awful idea – I did a turkey breast and it was inedible!

    Okay, I may need to make this – my husband would definitely eat that!

    • Suzie says:

      Biz, the first time I smoked anything was jerky. I thought that you had to have the smoke going the entire time the smoker was on!! Little did I know that was not the case. I brought the jerky in the house and the house smelled like smoke…lol!! Now, I know it’s 2-3 pans of wood and you’re good to go 🙂

  10. daisyandthefox says:

    always thought home-made jerky would be quite complex – but this looks so simple and great! 🙂 yum! – your dogs must be drooling too 😛

  11. Katrina says:

    My husband (and boys) LOVE jerky! I should try homemade sometime.

  12. I bet your homemade jerky kicks all other premade/store bought ones out of the water! Yours looks tender and flavorful…I wouldn’t even know which season/flavor to choose! I have to get in on some venison jerky as I’ve never had it…bet it adds a great flavor to lots of dishes…thank you Suzie and Ms. Butt =)

    • Suzie says:

      Thanks Ang!! I think it’s much better than homemade but, I may be a little prejudice 😉 Girl, as much delicious meat as you cook, you must try venison! Lol! on the Ms. Butt…tee hee! 😉

  13. Veronica says:

    It makes me wonder if that’s her maiden name of her married name but seriously, who would take their husband’s name if it was THAT? You’d think the husband would beg to take her name. LOL! I can’t believe how pretty that raw meat is. When is raw meat pretty? Apparently when it’s a deer you shot and sliced up yourself. Soooo pretty. That jerky looks sooo freaking good. Can I talk you into mailing me a taste? I’m planning to send you some goodies too. 🙂

    • Suzie says:

      Awww…V you don’t want to be Mrs. Butt…ha ha ha!!! 😉 I can’t imagine that either! I’m glad you like my raw meat pictures. I think I should show you more dead deer pics…hee hee 😉 I am making a new batch soon and I will send my sugar sister some!!! xoxo

  14. Joanne says:

    I had NO IDEA you could make homemade jerky! So much better than the storebought kind I’m sure, which is ridden with preservatives.

  15. eliotthecat says:

    I guess I never realized you could make jerkey in the oven! I am going to look for those spice mixes!

  16. Homemade jerky! wow Suzie, they must be amazing, no, you are AMAZING!

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