I've been making jerky for years in the oven. I cut the meat in strips about 1/4" thick (semi frozen is best for a neater cut). I lay the strips on the counter and season both sides with a mixture of 3/4 salt (non-iodized) and 1/4 pepper. I sometimes add a bit of garlic powder or ground allspice to the mix for a different taste. I tak all but the top rack out of the oven, slide a toothpick (Moistened) into one end of the strip and hang it from the oven rack. Put the oven on low (150-200 degrees) crack the door open for air flow and let dry. Jerky is done in about 6-8 hours. I then vacuum seal about 10 pcs per bag.