how to make beef jerky in the oven

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1. Jim’s Oven Jerky

Ingredients:

– 1 lb Steak or roast
– 5 tb Soy sauce
– 3 tb Worcestershire sauce
– 2 tb Brown sugar
– 1 ts Paprika
– 1/2 ts Pepper
– 1/2 ts Garlic powder
– 1/2 ts Onion powder

Directions:

– Trim ALL the fat off the meat and slice into 1/4″ thick strips.
– Mix other ingredients together.
– Marinate meat overnight in the mixture.
– Line cookie sheets with foil and arrange meat on it in a single layer.
– Dry for 8 or more hours at 200 deg F, turning every 2 hours.
– Cool and store in a tightly covered jar or sealed in a plastic bag.
– Other marinade ingredients [ optional]: 1/2 ts or more hot pepper sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb parsley flakes 1/2 ts ginger 1/2 ts allspice

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2. Marinated Beef Jerky

Ingredients:

– 1 lb Beef; your choice; if not tender cut; slice paper thin; tender cut slice 1/8 to 1/4″ thick
– 1/2 ts Pepper
– 1 ts Onion powder
– 1/2 ts Garlic salt
– 3 tb Soy sauce +1 teaspoon; can use light
– 5 tb Worcestershire sauce

Directions:

– Trim all fat off the beef.
– Mix other ingredients together.
– Marinate meat overnight in the mixture.
– Remove from marinade and pat meat between towels.
– Line cookie sheet with foil and arrange meat on it in a single layer.
– Dry for 8 or more hours at 200~, turning after 6 hours.
– Cool and store in a tightly covered jar or sealed in plastic bag.

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3. Microwave Jerky

Ingredients:

– 1/2 lb Trimmed venison
– 1/4 ts Salt
– 1/3 ts Garlic Powder
– 1 ts Accent
– 1/4 ts Black Pepper
– 1/4 c Worcestershire Sauce
– 1/4 c Soy Sauce
– 1/4 c Water
– 6 Drops Liquid Smoke

Directions:

– Cut meat into 1/8″ thick strips, which is easier if it is slightly frozen.
– Combine ingredients, and place with meat in refrigerator overnight to marinate.
– Then place the meat strips in a microwave roasting rack.
– Set the microwave on high for 4 to 6 minutes.
– After 4 minutes add time in 30 second increments.
– The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it’s texture.

That’s it!

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How to make beef jerky

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1. Venison Jerky

Ingredients:

– 2 lb Venison
– 1 c Soy sauce
– 1 t Lemon juice
– 1/2 t Black pepper
– 1/4 t Garlic

Directions:

– Cut the venison in strips approximately 1/4 x 1 x 8-inches.
– Mix all ingredients and marinate venison approximately 10 hours turning once every hour.
– Smoke venison on grill until completely dry or you may use oven on low heat with venison spread out on broiler pan.

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2. Deer Jerky

Ingredients:

– 3/4 C soy sauce
– 1 C worcestershire sauce
– 3 T kosher salt
– 2 T crushed black peppercorns
– 2 T graham marsala
– 1 T garlic powder
– 1 T onion powder
– 2 t Prague Powder #1

Directions:

– Combine in a blender, mix with sliced beef or venison in a white trash bag (in a metal container so you don’t create a mess!).

– Refrigerate 24-36 hours, mixing occasionally. Dry about 15 hours at 125’F.

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3. Deer Jerky

Ingredients:

– 1 1/2 To 2 lbs lean boneless deer meat, partially frozen
– 1/4 c Soy sauce
– 1 tb Worcestershire sauce
– 1/4 ts Ground pepper
– 1/4 ts Garlic powder
– 1/4 ts Onion powder
– 1/4 ts Hickory smoked salt
– 1/4 c Firmly packed brown sugar
– 1 sm Bottle liquid smoke

Directions:

– Trim all fat from the meat. Slice the meat as thinly as possible.
– In a bowl combine the remaining ingredients.
– Stir until dissolved.
– Add the meat and mix well.
– Cover and refrigerate overnight.
– Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet.
– Dry the meat in a 150F or 200 degree F oven until dry and brown, a minimum of 8 hours.
– Cool, remove from the pan, and store in a glass jar.

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4. Chinese Beef Jerky

Ingredients:

– 3 lb Flank steak – or London broil
Marinade:
– 1/2 c Light soy sauce
– 4 1/2 tb Honey
– 4 1/2 tb Dry Sherry
– 6 lg Garlic cloves – minced
– 1 1/2 tb Ginger – fresh, minced
– 1 1/2 tb Sesame oil
– 1 1/2 tb Red pepper – crushed dash freshly ground white pepper

Directions:

– Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long.
– Transfer to shallow pan.
– Combine marinade ingredients and rub thoroughly into meat.
– Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
– Preheat oven to 250 F.
– Line two large baking sheets with foil and set wire rack(s) on top of each.
– Arrange meat on racks in single layer.
– Bake 30 minutes.
– Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned).
– Let meat continue to dry on racks at cool room temperature overnight before packing into jars.
– Dried meat can be brushed lightly with sesame oil for additional flavor and shine.

Makes 36 pieces or 10 buffet servings.

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