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?
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.