I've made and enjoyed making deer jerky for years, on a smoker,gas grills, oven, never liked dehydrator jerky that well, usually very dry and brittle. After years of tweeking I finally have a failproof method for repeatable results that most importantly costs pennies. Beef, or fish will work also, though less time baking and marinadeing for fish. I begin by cutting the meat into strips or large flat pieces if possible 1/4+" thick removing all fat and silverskin. Then stir meat and marinade in a large tupperware bowl. W lid on to turn and spread the marinade around a few times during the marination I put it in the fridge. When ready to dry it I take heavy duty alum foil and pull off about 3', lay it on the table and grasp the end of the foil w thumbs and pointy/middle fingers on each side. Then fold a crease 1/2-3/4" across the foil and repeat about thumbwidth further up making a series of raised fins w the folds, kinda like an accordian. Lay the foil in a cokkie sheet and carefully lay the meat strips accross the fins to drape them over and allow air to circulate under it. I like to drain the marinade in a colander first, and let the meat dry slightly under the ceiling fan to form whats called a pellicle, but this step is not absolutly needed. Put the pans in the oven at 175 and crack the door open slightly w a wooden spoon or other object. I rotate and move pans from top and bottom w 2 or more ovenracks every 1.5 hours+/- and also have flipped the meat over to speed drying after 4 hrs. If the oven is'nt crowded 4 hrs may be enough, more than two pans or thicker cuts 8+ hrs may be needed. I sample pieces when I think it's about right being sure to let it cool first, Important as it's not the same as warm. When dry to your liking, remove and let cool before storing. I am able to get consistant results this way unlike the woodsmoked method I used for years and loved. I add Colgins liquid smoke to the marinade and it tastes great w the right amount. You can find countless jerky marinades on line and in meatsmoking books and I have yet to try one I did'nt like. My current one is equal parts soysauce,brown suger, some garlic powder, onion powder, ground black pepper, chili pdr, chopped green onions, liquid smoke and lemon pepper, add more soy or other liquids to suit your taste as the marinade should be enought to make jerky wet on top when in the tupperware. It is time consuming, but the rewards are worth it and I try to make alot each time. Stored in the fridge in big ziplock bags, I grab a handfull and take it to work or w me when hunting or fishing. If you take it to work, bring extra cause your coworkers will beg for more once they taste it!!!
I hope some try this especially the dehydrator owners
I hope some try this especially the dehydrator owners