How To Make Beef Jerky In The Oven

You can learn how to make beef jerky in the oven with a few supplies and careful preparation. There are many benefits to making your own beef jerky including preserving meat for easy storage and the flexibility to create your own customized flavor. Proper preparation and procedures must be followed to prevent spoilage or contamination of the meat.

Supplies Needed:

• Airtight Container and Lid
• Oven Thermometer
• Baking Sheet
• Heavy Duty Freezer Storage Bags

Ingredients Needed: 

• Curing Salt Brine or Marinade
• 3 pounds Lean Beef Flank or Sirloin Tip

Procedures to Make Beef Jerky in the Oven

1. Freeze beef partially for easier slicing.
2. Remove fat from beef. Slice into ¼ inch strips, cutting across the grain.
3. Place brine or marinade in an airtight container. Add beef and refrigerate. Allow beef to soak overnight.
4. Remove beef from brine or marinade. Pat dry with paper towels. Place beef strips in a single layer on a baking sheet.
5. Preheat oven. Turn oven to lowest temperature between 150 and 175 degrees.
6. Place beef strips in preheated oven. Keep the oven door open slightly to allow moisture to escape. Use an oven thermometer to maintain an internal oven temperature of 145 degrees.
7. Dry beef until it is thoroughly dry and flexible. Test doneness by removing a piece of beef jerky from the oven and allowing it to cool; it should be dry and bend without breaking.
8. Remove beef jerky from the oven. Allow to cool and store in plastic freezer storage bags. Very dry beef jerky can be stored at room temperature. Store beef jerky in the freezer if it is moist to prevent mold growth.

Tips and Variations for Making Beef Jerky in the Oven:

• Beef jerky must be cured in brine or marinade prior to drying to prevent spoilage.
• Only an oven or electric food dehydrator should be used to make beef jerky. Solar food dehydrators greatly increase the risk of spoilage and contamination.
• Additional spices and seasonings can be added to the brine for flavor.
• Beef jerky can be marinated instead of brined. Use any liquid marinade and soak meat overnight. Try soy and teriyaki marinades or homemade barbecue sauce for variety.

For additional information on drying foods and meats, see the most recent copy of "Ball Blue Book Guide to Home Canning, Freezing & Dehydration."

Reference: 

"Ball Blue Book Guide to Home Canning, Freezing and Dehydration"