Since I started making jerky I’ve always used a dehydrator because that is how I originally found it done. There are tons of individuals around however who make homemade beef jerky with their oven. Let me tell you steps to create your very own batch of beef jerky inside the oven and then the benefits and drawbacks of doing so, then you could possibly be the judge of, if the purchase of a dehydrator is right for you.
Start exactly the same as if you were making the jerky in a dehydrator by selecting your favorite cut of meat, I personally use round bottom roast since it is affordable and it doesn’t have too much fat.
Place the beef inside the freezer to firm up in order to make it simpler to slice into strips.
Slice your beef into small strips about an inch thick. ensuring to trim off any fat upon it. (I am aware fat adds flavor however, not when you find yourself making beef jerky.)
Once it is completely sliced position the beef either in a zip lock bag or simply a plastic storage container and cover it using your favorite marinade so the beef is perfectly submerged., after which put it in the refrigerator. Undoubtedly one of my favorite recipe is below.Let the beef to marinade a minimum of Twenty four hours and up to 2 days.This is when the processes vary, depending on how reduced temperature your oven falls to, set the temperature for 150 – 200 degrees Fahrenheit.
Next take the top oven rack completely out and arranged the jerky evenly over the rack while leaving enough room for air to circulate around it. then carefully put it into the oven, and next place an empty pan on the bottom oven rack to catch an drippings and steer clear of making too large of a mess.(You might like to buy a separate rack to position within the oven that hopefully will easily fit into the dishwasher after to make cleaning easier.Dependent upon what temperature your oven is placed at and how thick you sliced the beef it will require approximately 3-4.5 hours to cook your homemade oven beef jerky.
The jerky is going to be firm, darker in color, and dry once you break it in two so you know that it is done. (When it begins to get crispy it really is getting over cooked)
Consuming raw or undercooked meat can be dangerous do so at your own risk.
Once the beef jerky is complete allow the jerky to cool completely before storing in a zip lock bags or plastic containers work well for this. (just not the same one you marinaded the beef in.)
Enjoy the homemade beef jerky for several days and weeks ahead.
The main advantage of making jerky in the oven is that there isn’t any special equipment to purchase so long as you own an oven. It is really an efficient way for beginners wanting to dive into making beef jerky but don’t choose to go all the way on selecting a dehydrator or if a seasoned veteran beef jerky maker does not have their dehydrator handy and needs to produce some fresh jerky.
The negative effects to making beef jerky within the oven is:
You can’t fit as much in the oven as you’re able to in a dehydrator.
It occupies the oven for some time (3-4.5 hours) If someone makes a mess in the oven it is typically harder to clean up given that you can’t put the oven in the dishwasher.
Overall making jerky within the oven produces the same taste and texture, however I will not trade my dehydrator for the oven mainly because of it’s convenience and I prefer to make a lot of beef jerky at one time.
- 1 Cup of favorite vinegar based BBQ sauce (I have been mixing it up a lot and haven’t decided on a favorite one yet). I guess I could try making my own next.
- 1/2 Cup Red Wine Vinegarette Salad Dressing, has a lot of seasonings already in it and it adds some good flavor.
- Liquid smoke several shakes
- Worstcheiser sauce few shakes again
- Garlic Powder to taste but I usually use a tablespoon or so
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