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Export 8 ingredients for grocery delivery
Step 1
Cut meat into 3/8 inch thick slices across the grain. Obviously you don’t have to measure every piece – just eyeball it. I tend to err on the thick side as I like my jerky chewy rather than brittle.
Step 2
Having a super sharp knife, with a quick sharpener handy really speeds this process up. It’s no fun sitting at the table sawing meat all day. Get your knife sharp and get it done!
Step 3
Toss meat with marinade ingredients in a large bowl.
Step 4
Cover meat with a plate and weight it down so that the juice cover it. OR, (and this is preferable) put the meat and marinade in a large, zip-top bag. Squeeze all of the air out so that the meat has no choice but to be covered in the juice (what little there is).
Step 5
Refrigerate overnight.
Step 6
Arrange jerky on air bake pans, cookies sheets, or hang over the (clean) oven racks themselves.
Step 7
Turn oven on to 150º and place jerky in center of the oven. If you’re using air bake trays, or the oven racks, you might want to place a jelly roll pan or something underneath to catch any stray drips.
Step 8
If your oven has a fan-bake setting, use it. The more airflow you can get, the faster your jerky will dry.
Step 9
Bake/dehydrate for 8-12 hours or until dry. If using cookie sheets, you’ll need to turn jerky over every few hours.
Step 10
Store in an airtight container.
Step 11
Enjoy – slowly!