Beef Jerky – Dried in Your Oven



Beef Jerky Ingredients: Use you favorite jerky processing kit or homemade marinade

Equipment: Sealable plastic bag, sharp knife, screen or skewers, aluminum foil, disposable gloves


Marinating preparation:

  1. Defrost the beef overnight in the refrigerator in a cold spot or in a paper bag

  2. Trim the semi-frozen beef of excess fat

  3. Slice 1/8 inch thick (2” Top round steak/ roast is the easiest to slice accurately)

  4. Place the beef and cure or marinate in the plastic bag

  5. Cure the beef over-night to 2 days (longer time will intensify the flavor)


Cooking Directions:

  1. Place a foil sheet on the bottom rack to catch drippings and have a top rack in place

  2. Preheat oven 200 degrees

  3. Remove the beef from the package and drain (gloves will keep your hands clean)

  4. Place the beef on the skewers so the strips lay between the rack spaces or place the beef on wire racks

  5. Bake for ½ hour

  6. Turn down the oven to 175 degrees and place a wooden spoon to ventillate the oven door 1” for the remaining drying time

  7. Jerky is done when it shrinks 25% - 50% depending on the fat content of the beef

  8. Hint... check every 30 minutes, when the jerky starts to feel less rubbery, the jerky will be done soon – check every 15 minutes at this point and remove the strips which are dried

  9. Let the jerky cool and air dry. Store in paper bags in the refrigerator or place the paper bag into a plastic bag without any air for freezing


Smoking: Set the temperature to 175 degrees and follow the same directions

Dehydrator: Follow the same directions, check the meat often with this method