What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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Planning on making some deer jerky this weekend and I was wondering a few things. I have my marinade selected and meat cut up. First, I am using pieces about 3/8 inch thick, will this work for the jerky? Second, I am making it in the oven since I dont have a dehydrator. Would it work better to lay the pieces on a cookie sheet/pan to dry or put the pan in the bottom of the oven to catch drippings and lay the meat on the racks of my oven.
Thanks for any help, Corey
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3/8 is thicker than I usually do mine, but it should work fine, might just take a little longer. Also, I've never used the oven but personally would put them on the top rack with the pan on the bottom. A quick google search might help.
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