Anybody make it with venison? Can I use an oven in an electric stove or do I need something else?

I make mine in my gas oven. Temp at about 190°. Can use those cooling racks made for cooling of baked goods or you can buy a special set up that has 3 or 4 racks and a drip pan.

I used kabob skewers for my last batch.

Used moms electric oven when I was teenager.

At 190° it takes 4-5 hours depending on thickness of slices.

Leave door propped open an inch or so.

Yes to deer, it's all I have done.

We use a dehydrator teriyaki is good

+1
Currently marinating in Teriyaki, then heading to the dehydrator tomorrow!

Yes, an electric stove will work fine. Need to pay close attention to the time depending on your stoves lowest temp setting though. My stove is an LG and will not accept a temp setting less than 150.

4 hours at 170 worked fine for two pans.

+1 for using Teriyaki IMO

I use a 20 year old dehydrator.

Easy recipe.

1 bottle Allegree spicy marinade + 1 bottle tiger sauce.
Pepper flakes.

Hit it with some cavenders after putting on dehydrator.

I have to suggest “Smoking Gun Jerky Marinade “

You can find it online. At Scheel’s. It’s made here in Lincoln NE.

They have a recipe book that you can add various tastes to the original.

I very much prefer the original jerky cure, with nothing added.
Dave hit it out of the park with this.
Incredible flavor that never gets old.

Muledeer's Eileen sells a whole book of jerky recipes. I don't have one but I bet it's good.
https://www.riflesandrecipes.com/product/wild-game-jerky-recipes/

Here's a great recipe I got from Auto5.
In a HUGE mixing bowl mix the following ingredients.
1 bottle of beer
½ bottle of low sodium soy sauce
½ bottle of Worchester sauce
Heat in the microwave.
Add about 1/2 cup brown sugar, and honey to taste.
Throw in a couple shots of hot sauce if desired.
Several cloves of garlic
Add the meat. Marinate 2 or more days.
Dry on paper towels.
Add fresh ground pepper and garlic powder (optional).
Smoke all day, longer if it’s real cold outside.
Keep yourself well hydrated during the smoking process.

Used this one a few times with good results.

Jerky seasoning

Thanks a lot guys, this will get me started.

As far as a recipe I like soy sauce, worstershire sauce, black pepper and a little Slap Ya Momma for heat or Tony Chacheres.

Pretty simple.

Soak in sauces w seasoning stirred in.

Lay pieces on cookie sheet and sprinkle amount of black pepper you desire.

Toss on racks and dry.

Pretty much how I do it[with the white pepper Slap Yo Momma] and some onion powder
That's the base^^
But I also get creative after the first batch
Teriyaki, brown sugar, tabasco etc

Did some maple syrup and brown sugar on one batch.

Old lady liked it but I thought it tasted like schitt.

May try tobasco or Franks on a few pieces on my next batch.

I’ve done jerky a million ways over the years and the best I have found is Uncle Abe’s Jerky Seasoning from the sausage maker. I do mine on SS drying racks atop a side fire box barrel style charcoal BBQ.

I have used regular briquettes or lump charcoal (doesn’t matter when you’re making jerky). Keep the charcoal all in the side firebox and add smoke from apple or cherry wood. I do 8lbs of meat in 6 hours at 180-200 degrees. 8lbs of meat becomes about 4-5lbs of jerky.

I had a processor give me his secret recipe for venison jerky: Playing with my Meat
It's about as simple as it gets and everyone seems to love it. As to the method: If you read the article above, you'll see I'm using a dehydrator now. If you dig a bit you'll see I used to use the oven. See: Venison Jerky The oven worked, but the dehydrator is much preferable. When I used the oven, I ordered multiple stacking jerky trays. That really boosted my capabilities.

The big issue I found with the oven was timing. If I started at 0600 with frozen meat, I'd have the oven loaded by early afternoon. The drying would take until after bed time. I had to turn off the oven and then fire it back up first thing in the morning. If I left it on overnight, I'd over-cook and I'd have dust. The dehydrator runs overnight and the batch is perfect the next AM.

ya i use an electric oven. and i use con yeager hillbilly jerky mix. made in wpa.

I like Hi mountain seasoning and use my smoker. I made 4 lbs a few weeks ago and it was gone in a week.

While I like the whole meat variety getting the venison cut into uniform prices so they season and cook/cure evenly is a pain in the ass. For this reason we’ve begun using a jerky shooter and the results are more consistent. We can also get a lot more jerky on the Traeger this way by using the disposable aluminum grates with minimal space between strips. High mountain seasonings blended into the grind do the trick in several different flavors.

I have used this recipe for a long time. I think it’s the best
Doc’s Best Beef Jerky

I use this for venison. Just add a little liquid smoke and Tobasco smoked pepper sauce
Good stuf

1 part soy
1 part worchestershire
1 part Dale's
1 part liquid smoke
A bottle of A1
1 pound of brown sugar

Stir contents together. I like to cut up the meat with an electric fillet knife on strips. It's a lot quicker. Let marinate for 24 hours. Sprinkle with Tony's to desired spiciness. My wife says it's the best jerky she's ever had.

I use Hi Mountain Original recipe and add some Thai crushed pepper in a Big Chief smoker with one large load of damp apple wood. Plenty of compliments, never any complaints.