Dennis Lee's Oven Dried Jerky

By lmeyer

Ingredients

• 1 1/2 - 2 lb. lean boneless meat, partly frozen
• 1/4 c. soy sauce
• 1 tbsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. hickory smoke flavored salt

Preparation

Step 1

Trim and discard all fat from meat. Cut the meat in 1/8-1/4 inch thick slices-with or across grain. Combine seasonings. Stir till dissolved. Add meat and mix thoroughly to coat all surfaces. Let stand 1 hr or cover and refrigerate overnite.

Shake off excess liquid. Place strips on oven rack or cake rack in shallow rimmed pan. Don’t overlap meat. Dry meat at lowest possible oven temperature 150 degrees to 200 degrees until it we turns brown, feels hard and is dry to the touch.

5 hours for poultry.
4-7 hours for beef or venison.

Pat off beads of oil. Let cool. Remove from racks and store in airtight container. Keep cool room temp. or in refrigerator till ready to use. Keeps indefinitely.