this is my 2nd time doing this and i like it. 
first get a steak with not much fat in it,and thick as possible.
or you can use other types of meat,google it.lol
cut the steak in 1/4" or so strips.
trim the fat as you find it.
you cant dry fat and it will ruin your jerky.
seasonings,
i made 3 kinds of jerky this time,
1.pepper "fresh ground peppercorn.the best.i put it on everything"
2.a cajun seasonings kit from bass pro shops
3.garlic and herb
i also added sea salt and season all salt to each kind.
you can use any kind of seasonings you want,also can marinade but this makes drying time a lil longer.
the cure i used from the kit made that batch of beef look different.
next time i might add the cure to the other types of seasonings i use.
to keep track of what is what i wrote it all down as i put it on the rack.
when you season them,use a meat hammer or press the seasonings in with a spoon.
the hammer will make the strips get wider and thinner for better drying.
the rack i used i have no clue what it is for.lol
ive read online people just lay the meat on the oven racks and put aluminum foil on the rack under the meat.
i didnt want to make a mess so i used this.
im sure theres many ideas for metal drying racks,i will be making/buying a better one soon.
lay all the meat out,try not to overlap it and leave space in between if possible.
i used the oven method.
lowest my oven will go to is 170 degrees.
website i followed said 150 degrees.
that site said 6hrs to 12hrs at 150
i dry mine for 6hrs at 170,both times
might be a lil longer then needed but i like to make sure its fully done.
check it when it starts getting close to the end.
and you have to leave the oven door cracked a bit to let the moisture out.
your drying out the meat not trying to cook it.
use a wooden spoon if it doesnt stay open at about 2" or so.
i flip mine about 2hrs in,you can see where the metal touches the meat it looks raw.
then i flip it all once more at the 4hr mark.
let air cool for a while before putting it all in ziplock bags.
label the bags so it doesnt get mixed up.
and thats how ya diy beef jerky with an oven.
first get a steak with not much fat in it,and thick as possible.
or you can use other types of meat,google it.lol
cut the steak in 1/4" or so strips.
trim the fat as you find it.
you cant dry fat and it will ruin your jerky.
seasonings,
i made 3 kinds of jerky this time,
1.pepper "fresh ground peppercorn.the best.i put it on everything"
2.a cajun seasonings kit from bass pro shops
3.garlic and herb
i also added sea salt and season all salt to each kind.
you can use any kind of seasonings you want,also can marinade but this makes drying time a lil longer.
the cure i used from the kit made that batch of beef look different.
next time i might add the cure to the other types of seasonings i use.
to keep track of what is what i wrote it all down as i put it on the rack.
when you season them,use a meat hammer or press the seasonings in with a spoon.
the hammer will make the strips get wider and thinner for better drying.
the rack i used i have no clue what it is for.lol
ive read online people just lay the meat on the oven racks and put aluminum foil on the rack under the meat.
i didnt want to make a mess so i used this.
im sure theres many ideas for metal drying racks,i will be making/buying a better one soon.
lay all the meat out,try not to overlap it and leave space in between if possible.
i used the oven method.
lowest my oven will go to is 170 degrees.
website i followed said 150 degrees.
that site said 6hrs to 12hrs at 150
i dry mine for 6hrs at 170,both times
might be a lil longer then needed but i like to make sure its fully done.
check it when it starts getting close to the end.
and you have to leave the oven door cracked a bit to let the moisture out.
your drying out the meat not trying to cook it.
use a wooden spoon if it doesnt stay open at about 2" or so.
i flip mine about 2hrs in,you can see where the metal touches the meat it looks raw.
then i flip it all once more at the 4hr mark.
let air cool for a while before putting it all in ziplock bags.
label the bags so it doesnt get mixed up.
and thats how ya diy beef jerky with an oven.
