With summer coming and all the snacks we go through this is a real money saver.
Marinate your sliced meat in this mixture at least 8 hours. Don't spray your pans or it will make too much moisture on your jerky, it makes clean up a little longer but well worth it. Sprinkle your pans with salt and pepper, crowd the meat close as it shrinks quickly, sprinkle lightly with salt and pepper again.
Place in oven at lowest temperature it will turn to, and leave the door open a crack. Turn the strips when the top looks dry and like leather. It won't hurt to turn it several times if you want. The meat will be pliable but not pink inside. It should be done in around 6-8 hours depending on your oven.
Mine cooks at 176 degrees F, at the lowest. The time depends a lot on the thickness of the slices also. It may sound like you are putting a lot of salt and pepper on but it drys out quite a bit. If you have grates to lay the meat on, it will dry in half the time, just keep testing it. This recipe can be put in a smoker also.
Try a half batch and adjust to your taste. We take snacks out in the boat fishing and the jerky is always gone first.
By latrtatr from Loup City, NE
What kind of meat do you use?
I use both beef and venison.
Hi there, I mean what cut of meat, ie: roast, steak ?
We have our own meat so we really use anything, lesser cuts of steak work great, just cut with the grain in what ever cut you use. Mainly we use any roast, any piece large enough to get slices around 2 inches wide and 6 inches long. It really shrinks so you want them at least that large. You can use hamburger also and use a jerky shooter to make jerky sticks with the same recipe.
Thanks, I too have some of our own beef but I am new at this "our own beef stuff" and have these extra cuts chuck roast, cross rib roast, and or eye of round that i thought might work. Which would you think would work best? Thank you also for being so kind and answering all of my questions.
Any piece of meat will work as long as you can get a slice around 1/4 inch thick and 2" x6" wide. When we have our butcher cut a roast for jerky he uses a round roast so the slices are really big. I am not familiar with the cross cut roast. Just feel free to try any of it that's the way we learned.
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