You can do it in the oven. To me its a PIA. You need to put the meat on a wire rack. Put the oven on as low as it will go(like around 160-170), prop door open with a wooden spoon to let moisture out, and let it go for 6-8 hours. Thats why I prefer a dehydrator. You can get one like I have at Wally for <$30.
Yeah dave, it was a little wet. I do a wet marinade at least 18 hours, preferably 24. I usually put it in a collandar for a while to drain. But today I was in a hurry to haul ass to a job, so I could sit there and wait on a customer that was late as hell.
I'd never even looked at them and didn't realize they were that cheap. Guess I'm gonna have to hit Wallyworld soon. Thanks IL2H.
Ever try Hi Mountain seasonings, they are awesome :clap . I have found with making jerky you have to watch it very close as some strips are thicker than others and have to be taken off the dehyfrator sooner. These seasonings come in a variety pack which have mesquite, hickory, cracked pepper'n'garlic, cajun, and original. I found the original the best. I know it sure doesn't last long after it's made :taz . It's like my neighbors and hunting buddies can smell it before I get it packaged.....hahahahaha
Here is the link...... http://himtnjerky.com/
One of two plates(-what I nibbled on all afternoon)
Man, That looks good. :toast
