oven jerky

Ingredients

• 4-5 LB Lean Meat - Deer or Beef. For beef generally a cheaper cut such as a london broil works well . Stay away from well marbled cuts as the fat doesnt dehydrate properly. 

• 1 bottle Soy or Teriyaki Sauce

• Cajun Seasoning

• Cayenne Pepper (optional)

• Bamboo Skewers

Preparation

Marinade

1. Trim off all excess fat.

2. Slice across grain 1/8 - 3/16 thick x 5" -6" in length to fit dish.   

3. Layer in large pyrex dish applying soy or teriyaki sauce and Cajun seasoning liberally to each layer.

4. For extra spicy sprinkle lightly with cayenne pepper.

5. Cover and place in refrigerator for at least three days.

Dehydration

1. Remove lower oven rack.

2. Layer bottom of oven with foil to catch drippings. 

3. Place single rack in center or upper position in oven.

4. Skewer pieces onto bamboo skewers and hang vertically on oven rack. This is the most difficult and messy part. See Preparation below.

5. Layer bottom of oven with foil to catch drippings.

6. Put in oven at 175 degrees.

7. Prop oven door about 1/2" with wooden spoon. This keeps the jerky from cooking rather than drying.

8. Leave in oven approximately 8 hours. Remove from skewers let cool to room temperature and place in large plastic storage bags. Dry  seasoning such as habanero or cayenne can be added at this point for an extra kick.

9. If prepared correctly it will keep for quite some time. Refrigerate for long term storage.

Skewering Preparation:

1. Cover half kitchen table with 2 layers of craft paper or newspaper.

2. Position four extra large (32oz) glasses to support the corners of oven rack.  

3. Fill each skewer with meat spacing the meat to fit between the rungs in the oven rack. (generally about 1" apart). 

4. Each piece of meat should be pierced near the end and arranged to allow airflow between and not be resting against the adjacent piece. 

Jeffrey Cowgill 2007   (updated 2024)