How does one make jerky in their oven?
wild bill is the fukin’ man … too bad they dont sell it in my area any more
I have the same question. Is there a way to make it in the oven without leaving it on for a very long time or some other way to make it without a dehydrator?
Wow, old thread.
Run a search for “Homemade Beef Jerky Recipe.” Mike Friedman shared a good one.
To take it a step further… have you ever wondered why all MRPs and protein powders are either fruit or dessert flavored? Why are their no meat or vegetable shakes. (I’m semi-serious about this. I get tired of the fruit, chocolate, vanilla, etc.)
Drinking meat? Surely you jest? What don’t call you Shirly? Then hey man don’t drink meat!!! 
Whetu, I take it that you spent some time in London then?
Damn right about the biltong but however much I long for the taste of home I’m not going to spend that much for a kilo of biltong in London! Hehe, that’s why whenever one of my friends pops back they bring back a dried ostrich or kudu or two. I’ve even turned one or two of my English friends on to it…they’re a bit squeemish at first when they find out it’s dried meat but they’re a race that enjoys dried blood (black pudding)for breakfast so it’s not too much of a step, hehe. BTW, it’s boerewors…a sort of traditional sausage but I don’t know if the rest of the world does this but they dry this out as well to make a form of sausage-jerky-biltong called droewors(dry sausage). Beat that!
Have a good weekend,
BMF-Jappie
Thanks, EC.
To make jerky in the oven you just put the oven on 150 - 200 and make sure the meat is evenly spaced to dry. Turning will make it dry faster, as will placing it directly on the wire wracks instead of on trays.
Don’t put the heat on too high or it will get too dry on the outside and still be raw on the inside.
Try a few small batches first.