How to Make Deer Meat Jerky in a Convection Oven

Leaving the door ajar helps prevent over-drying the jerky.

A convection oven will dry deer meat just as well as a food dehydrator or a conventional oven, only faster. Expect venison jerky to dry 25 percent faster in a convection oven than in a conventional oven or a food dehydrator. When making jerky in a convection oven, allow the hot air to circulate under the meat. This is easily accomplished by elevating the venison on a wire rack positioned on top of a sheet pan Does this Spark an idea?

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Kosher salt
Dried spices
1/2 lb. venison, trimmed of all visible fat and connective tissue
Plastic wrap
Shallow dish
Wire rack
Sheet pan

Instructions

- 1
  
  Mix together a jerky dry rub consisting of one part kosher salt to two parts dried spices. For a hot jerky, the spices might include cayenne pepper, chili powder and paprika. Use 1/2 cup of dry rub per pound of venison.
- 2
  
  Coat 1/2 lb. of venison with 1/2 cup of the dry rub, and wrap it in plastic wrap. Place the venison in a shallow dish, and let it sit in the refrigerator for 24 hours.
- 3
  
  Remove the venison from the refrigerator, unwrap it and shake off any excess dry rub.
- 4
  
  Cut the venison into 1/8-inch-thick strips. Cutting the meat to uniform thickness is important for even dehydrating.
- 5
  
  Heat the convection oven to 200 degrees, or set it to the "warm" setting. Place a wire rack on a sheet pan. Arrange the strips of venison 1/2 inch apart on the wire rack, and place the sheet pan in the oven.
- 6
  
  Dry the venison with the oven door slightly ajar for four hours, or until the meet is completely dry. Cut a piece of jerky in half to check for any internal moisture. If necessary, continue drying in 15-minute increments until the venison is thoroughly dried.