Anyone made jerky?

[Kreth]

I've made jerky a few times, it's not that hard. Get yourself a London Broil, trim the fat, slice it as thin as you can, and marinade overnight. I usually use some variation of soy sauce/teriyaki/worcestershire/garlic/pepper. Put the strips on a wire rack in a baking pan (to catch drippings) and throw in the oven at 200 degrees for several hours. You can use lower temps, 200 is the lowest setting on my oven.

[bobarian]

Originally Posted by Kreth

I've made jerky a few times, it's not that hard. Get yourself a London Broil, trim the fat, slice it as thin as you can, and marinade overnight. I usually use some variation of soy sauce/teriyaki/worcestershire/garlic/pepper. Put the strips on a wire rack in a baking pan (to catch drippings) and throw in the oven at 200 degrees for several hours. You can use lower temps, 200 is the lowest setting on my oven.

Works great if you dont have a dehydrator. The key is getting the meat sliced thinly enough. Otherwise you will be chewing for days! If you have a friend who works at a Deli you can try to get them to slice it on their slicer. But most dont like to do raw meat, so you may have to do it at the end of the day. If you partially freeze your meat it makes it easier to slice.

[yourchoice]

For those of you who make the jerky in the oven, do you leave the door cracked open? I've never made it, (but have considered it) and have heard some say leaving the door cracked was key.

[Kreth]

Originally Posted by yourchoice

For those of you who make the jerky in the oven, do you leave the door cracked open? I've never made it, (but have considered it) and have heard some say leaving the door cracked was key.

Yes, it lets the moisture escape.