the leaner the meat, the better. The ground beef/jerky-gun isn't bad. I've done some jerky using beef from home-grown cows, but it's still not as lean as venison.
A friend from AL cuts his venison in thin strips, places it in his marinade of choice for a few hours in the fridge, then lays it out on a cookie sheet in the oven on low heat. I think you need the temp around 155 to 160 deg. 3-5 hours later (depending on the thickness of the jerky strips) you got yerself some all natural jerky. If your worried about bacteria, it helps to sprinkle a little salt over the outside of the jerky. I don't think Lee worries much about bacteria ... claims AL guys have such good immune systems from all the other crap they eat.
The stuff would keep for weeks in the refridgerator, but between me and the girls it never lasts that long.
You can use your oven, to make jerky. Just keep the temperature low and check the jerky every hour at first, then as the jerky is getting close to the texture that you want, check it more often untill its just the way that you want it.
As far as the recipies go, just google it, you will find some good recipies. Also the longer you leave the strips in the marinade the more tastier they will be. I usually leave mine in over night.
You may want to try each recipie with beef first, just in case you don't like the flavor. You don't want to waste venison on a bad recipie.
Sorry, just saw this.... we make jerky hanging the strips on skewers from oven rack for about 6-10 hours, depending on the thickness of the meat.... at about 150 degrees. Leave the oven door slightly ajar to allow for moisture to escape. Put foil under to catch drippings.
We make it all the time with venison and lean steaks ie: london broil.
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