/ck/ - Food & Cooking

>>10637890
Dehydrator for jerky is probably not worthwhile, unless you want to waste your time with puny little batches. I make mine in the oven and can easily make 6-10 pounds of finished jerky per batch.

Oven setup is pretty simple. Cover the bottom of the oven with aluminum foil, and hang the strips on skewers and arrange them so they fit properly into the grating of the oven grill thing. The platform? After you've hung all your strips, close the oven and turn it to like 120-140 degrees. Keep it like that for 6-9 hours. Maybe more if its a REALLY big batch.

You absolutely need to lay down the foil because that shit will drip like crazy in the first hour. And the heat from the bottom of the oven will cause that juice to burn, so keep your window open and beware of your smoke alarm. After the juice burns up and the strips stop dripping, there won't be any more smoke to worry about and you can remove the foil.

The messiest part is actually right at the beginning when you're loading up all the skewers into the oven. Lots of moisture, lots of dripping as you try to maneuver everything into place. But if you keep everything close to the oven it'll be a small area to clean.