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Why not just prepare the meat with the jerky marinade as usual? Sure it'll take some time to marindade properly, but to me the salt thing just seems like an un-necessary step and may actually ruin the meat by making it too salty. We didn't have a dehydrator when I was a kid, but we always had jerky fresh from the oven.

Marinate it however you want, then cut the jerky into strips about 7 or 8 inches long put a toothpick through one end. Hang it on the oven rack turn the oven as low as it will go, then take a fork and open the oven door slightly and prop the fork in there where it is holding the oven open ever so slighly. rotate the top and botttom rack after an hour or 2 leve it in there for 5 or 6 hours. I have a dehydrator, and I can't tell the differnce in dehydrated jerky compared to the way I just explained.

I'm a poor man too! I've been making my own jerky for yrs and I love it. If you don't have a dehydrator no problem. Just about anything will make a smoker with a small hibachi for heat....... if thats not your cup of tea then use the oven. Here's my old smoker........ it went thru a nasty hail stom this yr and was destroyed thoughI made it out of an old TV stand that my brother in law made. I used old fridge racks cut to size and I was smokin'

You can defenitely use the oven method. I wouldnt bother with the salt though. Just marinade then throw in the oven.

Very clever!!!!

Marinate for 24 hours in whatever flavor you want. Place a drying rack on a cookie sheet covered with tin foil (for easy cleanup) Set your oven to 175 degrees and put it in there. Depending on how thin you cut your meat, 4 - 6 hours for 10 lbs of meat is good. Or if you have a smoker (which I personally use) you can add some hickory or mesquite for additional flavor. Good Luck.

P.S. A good marinade is:

Soy sauce
minced garlic
brown sugar
minced onions
crushed red pepper

i had a friend once who did theiven method but he made it just like jerky and but it in a 200 degree oven with a piece of aluminom foil holding the oven open just slightly do it would getmore air movement

also there is a way off of the food network show good eats

that you take a box fan but the jerky on some non firberglass correcated furnace filters and strap it to the fax then turn the fan on and let it go for 12 to 18 hours i like

here is the link to the reciepe and how to do the fan method also walmart andbasspro has diehraters for 29 bucks