Beef Jerky, Oven Dried

1. 1

   Trim fat; cut into 1/2 to 1-inch wide strips, 1/8 to 1/4-inch thick, 4 to 6-inch long strips.

2. 2

   Mix ingredients and marinate meat in liquid mix overnight in refrigerator.

3. 3

   Drain and pat on paper towels.

4. 4

   Cover bottom rack of oven with foil (shiny side up). Spray top oven rack with Pam.

5. 5

   Hang or lay strips on top rack; do not overlap.

6. 6

   Dry meat at lowest temperature (150u00b0 to 200u00b0) until it has turned brown and dry to the touch (4 to 7 hours).

7. 7

   Cool, remove from racks and store in airtight container at cool room temperature.

8. 8

   Keeps indefinitely.

* Per serving · 4 servings · Values may vary.

No additional tips available.