I was thinking a lot about comments on my posts that claimed that the oven would dry out foods meant to be cooked on a stove. This got me thinking that I could make beef jerky in the oven. Any tips, gotchas, or suggestions for oven jerky?
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You could do it as others have mentioned on the lowest setting, You want a temp around 150 degrees F (65 degrees C). When you do this prepare for drippings. Cut the meat about 50 to 75% thicker than you want the finished product. To thin will turn it into paper. We soak our meat in a soya sause, sugar, garlic & pepper brine. To add different flavor we will add a hot sauce and honey to make a sweet/hot flavor. Let the meat sit over night in the brine at the least. Stir it a few times to make sure it soaks evenly. you should use a metal screen to put the jerky on, it doesn't work well to lay it in a pan. it will just cook in the juices if you do. spray no stick on the screen it helps. Good luck. |
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I believe you will want to use the lowest setting on your oven and have the oven door propped open so the moisture has a place to go and to keep from cooking the meat. |
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Since jerkey is just dried and salted/ mariated meat it actually isn't supposed to get cooked, so it would be jerkey-like. But if you put thin strips of meat in the oven on it's lowest setting it would cook it slow enough and take out enough of the mositure to make something like jerky. |
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