How To Make Perfect Venison Jerky In An Oven

Want to know how to make jerky, but don't have a dehydrator? Sandy and Chad take you step-by-step through his favorite recipe, which is actually oven made!

Here's the recipe:
Venison Jerky
(For 2lb of Venison)

1 ½ Tsp. Salt
1 Tsp. Onion salt
1 Tsp. Garlic Salt
¼ Tsp. Black Pepper
¼ Tsp. Red Pepper
1 Tsp. White Pepper
½ Tsp. Meat Tenderizer
1 Tsp. Celery Salt
1 Tsp. Lemon Juice
1 Tsp. Kitchen Bouquet
1/3 Cup Water
1/3 Cup BBQ Sauce
1/3 Cup Worcestershire Sauce
1/3 Cup Soy Sauce
1/3 Cup Liquid Smoke
Cut Meat ¼” thick; ¾ to 1” wide, and as long as you like.
Mix all ingredients in large Tupperware bowl, stir well, add meat, and stir.
Put lid on bowl and shake well. With lid on place in refrigerator for 24 hours.
After 24 hours, squeeze juice from meat, squeezing meat flat. Put toothpick through 1 end of meat and lay out on plate.
Place foil across bottom of oven. Hang meat on top racks of oven by toothpicks. Keep separated and don’t allow meat to touch. Place rack in highest elevation of oven.
Turn oven on to absolute lowest heat, leave door open 2-3 inches. (Use wooden trivet or spoon to keep door cracked.)
Check in 4-5 hours depending on thickness. Some pieces will dry quicker than others.