BEEF JERKY

[Anonymous No.14027754]

Have you ever made jerky (of any kind) before?

Do you know a good method to make it without a dehydrator or should I just suck it up and pay $40 for a dehydrator? I've seen a method on youtube where a guy made jerky in the oven and use kept his oven open by wedging an oven mitt between the door so that it wouldn't fully shut, allowing moisture to escape, but in general I think the oven seems like a bad idea since you can't consistently keep an oven at around 140degreesF, which is optimal for dehydrating beef into jerky. Another idea I have, that I haven't seen done before, would be to take it outside during a really hot summer day and put a shroud over it so flies can't get to your meat. I have to imagine that this is what the pioneers did.

[Anonymous No.14027761]

Sometimes a little bit of ketchup splashes out of the cap and dries on the bottle and I peel it off and eat it
That's basically tomato jerky right
or some kind of fruit leather

[Anonymous No.14027784]

>>14027754
You can build a small box to hang and cover your meat so bugs don't get to it. as long as it's thin enough and has the right salt content, it should dry before any rotting takes place. look up biltong tutorials.

a dehydrator isn't a bad investment if you make jerky a lot.