Alternate drying method. Hang strips individually with Christmas ornament hooks (very cheap after Christmas) from oven rack raised to the top of your electric oven. When done hanging, set oven to 200 degrees. Important, oven door must be propped open to allow moisture out, on mine I can slide oven cleaning door lock before closing to hold it slightly open. Depending on thickness of meat, start checking/sampling after 1 - 1 1/2 hours. I pull mine out while it still looks a little moist and place it on a tray and open air cool it in the refrigerator and it firms up just right. Tons of compliments! Too long in the oven till it looks dry and it will be DRY. As this is a shorter method do small batches till you get the feel of it. Then you will be ready to hang 8 Lbs. in the oven. I like eye of round roast. I use a cure, but that is where all the real un-healthy stuff is.

Mark Rasmussen 2 months ago

The first item in the supplies list is "London Broil." What is that?

D Wilcox 6 months ago

I know a butcher and he told me to always use it, you can get sick if you don't. Your supposed to let it sit in the meat for 12 hours at least. If you go to the grocery store and buy an actual pack for making jerky, it always comes with the seasoning

Traci Lena 7 months ago

Always always use cure people!! You can get very sick if you don't.. Other than that great guide! I've been making jerky for a few years, my favourite thing to do! :)

Traci Lena 7 months ago

Like in the oven or so?

Julia Goblin last year