ORIGINAL: Windwalker7

If you are making jerky out of slices of muscle meat, you can stick a tooth pick through one end and let it hang from the oven rack, put the rack at the highest position in the oven. Place a cookie sheet on the bottom rack to catch the drippings. Set the oven at about 200 degrees and leave the door open a crack to let moisture escape. It takes about 2 hours to dry. Maybe 3 hours if sliced thicker. Just keep an eye on it. I like mine to bend without breaking.

The tooth pick method is time consuming though. I use jerky racks like the ones they have in Cabelas.

I use to use a dehydrator but it takes too long. I like the oven method with the jerky racks. I did see jerky racks at Walmart before.


http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARGS=/cabelas/en/common/catalog/item-link.jsp_A&_DAV=MainCatcat602009-cat570003_TGP&id=0025137516402a&navCount=1 &podId=0025137&parentId=cat570003&mast erpathid=&navAction=push&catalogCode=QT&am p;rid=&parentType=index&indexId=cat570003& amp;hasJS=true