Dying for some deliciously chewy homemade jerky but don't have a dehydrator? Don't sweat it - you can easily make jerky in your oven with just a few simple tricks.
Making your own beef, turkey, or venison jerky allows you to control the ingredients, kick up the flavor, and save money compared to buying pre-packaged jerky. While a dehydrator makes the process super easy, an oven works just as well with the right techniques. All it takes is some time and patience for rewards you can really sink your teeth into.
So let's get cookin'! Here's everything you need to know to make foolproof homemade jerky completely from scratch using your good ol' trusty oven.
Gear Up with the Right Jerky-Making Equipment
Before we dive into prep and cooking, let's quickly cover the basic equipment you'll need for oven-dried jerky:
Meat slicing tools: A good sharp knife works, but a meat slicer or mandoline makes slicing meats into thin, uniform strips easier. Look for tools with adjustable thickness settings.
Jerky racks: Specialized oven-safe racks with closely spaced wires allow maximum air circulation for even drying. Cooling racks or oven racks fitted with aluminum foil work in a pinch.
Oven thermometer: This allows you to monitor the internal oven temperature for precision and safety.
Food dehydrator (optional): Using a dehydrator for the initial drying cuts oven time significantly. But it's not essential.
Kitchen twine: For hanging jerky strips if air drying.
Food storage containers: Resealable bags or airtight containers protect dried jerky during storage.
Now that your jerky artillery is prepped, let's move onto the fun stuff - the ingredients!
Choose Lean Meat Cuts for the Best Jerky
The first step for deliciously moist, tender jerky is choosing the right raw meat. Go with lean cuts to avoid overly fatty or greasy jerky. Here are some top options:
Beef: Flank steak, sirloin tip, London broil, round steak, brisket
Turkey: Breast meat
Chicken: Breast meat
Venison or other game: Any lean cut
Pork: Loin cuts, sirloin chops (use cured meats only)
Fish: Salmon, tuna, mahi mahi, snapper, cod
Trim excess visible fat, sinew, and silver skin before slicing to prevent fatty, tough jerky. Partially freeze meat for 30 minutes-1 hour to make slicing easier.
Cut meat across the grain into long, thin uniform strips. Aim for 1⁄8 to 1⁄4 inches thick and 1-2 inches wide. Excessively thick strips are hard to dry fully before spoiling. Thinner strips dry faster with the best chewy texture.
Now let's infuse these flavorless strips with some seriously tasty marinades.
Mix Up Your Own Signature Jerky Marinades
Making your own marinade from scratch lets you control the ingredients and customize flavors to your tastes.
Tenderizing marinades use acids like vinegar or citrus juice to help break down tough proteins for a tender chew.
Flavoring marinades rely on oils, spices, herbs, sauces, and more to infuse tastes.
You can also buy pre-made jerky seasonings, but homemade marinades are fresher, cheaper, and super easy to whip up. Here are some simple, yummy recipes to try:
Sweet and Savory Jerky Marinade
- 1⁄4 cup soy sauce
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon liquid smoke (optional)
Zesty Jerky Marinade
- 1⁄4 cup soy sauce
- 1⁄4 cup olive oil
- Juice of 2 limes
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper (optional)
Teriyaki Jerky Marinade
- 1⁄2 cup soy sauce
- 1⁄4 cup honey
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1⁄4 teaspoon red pepper flakes
Get creative and experiment with your own signature marinade concoctions. Now let's infuse that flavor into the meat.
Marinating Methods for Maximum Flavor
To allow marinades to penetrate deep into the meat for concentrated flavor, use one of these techniques:
Marinating container: Place meat strips and marinade in a resealable plastic bag or covered dish. Refrigerate for 8-24 hours, massaging bag occasionally.
Quick marinade: For short marinating times of 1-2 hours, pierce meat strips with a fork to help marinade absorb better.
Double dip: Marinate meat completely in one batch. Then drain, pat dry, and do a quick second marinade application.
Remove strips from marinade and pat dry before drying. Discard used wet marinade due to food safety risks. Now we're ready to dry this jerky!
Drying Jerky to Perfection in the Oven
Prepping your oven correctly is key for safe, effective DIY jerky with no special equipment required. Follow these guidelines:
Temperature: Set your oven between 145-170°F. Ovens often run hot, so use an oven thermometer placed inside to monitor the actual temperature.
Racks: Use wire racks designed for jerky, or arrange oven racks to allow maximum air circulation. Cover racks with lightly oiled aluminum foil or silicone baking mats. Spray with nonstick spray for easy cleanup.
Placement: Place racks on upper and lower racks or double rack on middle. Avoid crowding strips too close together.
Drying time: 4-8 hours depending on factors like meat thickness, external humidity, and oven efficiency. Check for doneness periodically.
Cracking door: Keep oven door propped open 2-6 inches with a wooden spoon to allow moisture to escape.
Rotate racks: Switch rack positions and flip strips halfway for even drying.
Reducing smoking: Add a small oven-safe bowl filled with ice cubes or cold water to reduce smoking.
Maintain steady low oven temperatures, allow ample airflow, and dry strips slowly to achieve the perfect texture. Now let's explore some alternative DIY jerky drying methods beyond the oven.
Try Unique Jerky Drying Techniques for Variety
Don't have access to an oven? No worries - you can actually make high-quality homemade jerky without heat at all! Here are two simple alternative methods to try:
Air Drying
This no-heat dehydrating method requires patience, but produces great results.
- Hang individual strips or small bundles from hooks or kitchen twine using binder clips or skewers. Hang in a dry indoor area with ample airflow - near a fan or open window is ideal.
- Allow strips to air dry for 1-2 weeks until hardened and leathery. Blot gently with paper towels periodically to absorb excess moisture.
- Use a paper bag to cover drying strips to protect from dust or insects. Avoid direct sunlight which can impart off-flavors.
- For food safety, only air dry cured meats like beef, pork, or venison. Do not air dry poultry.
Electric Fan Drying
Speed up air drying by training a continuous fan breeze directly onto the meat strips.
- Hang jerky strips individually on hooks or clips in front of the fan about 1 foot away. Position strips vertically for efficient moisture runoff.
- Keep fan on low speed and drying area free of dust or debris. Periodically blot strips with paper towels to absorb drips.
- Allow strips to dry for 12-36 hours until hardened, flipping pieces halfway through. Drying time varies based on fan speed, proximity, and humidity.
- Only dry cured meats using this fan method. Do not dry poultry.
Get creative and experiment with your own unique DIY jerky drying contraptions for fun variety!
Closely Follow Jerky Safety and Storage Tips
When making jerky at home, adhering to food safety guidelines is crucial to avoid bacteria that can cause serious illness.
Meat selection: Always use fresh, high-quality meat. Do not use meat that smells off or is past its expiration date.
Equipment: Ensure knives, cutting boards, racks, and prep surfaces are meticulously clean before use.
Temperatures: Use a food thermometer to ensure meat reaches 160°F internally before drying. Maintain oven temperatures below 200°F.
Moisture reduction: Dry jerky until it bends and cracks but does not snap when bent. Cut strips should not contain any moist spots or tackiness. Properly dried jerky inhibits bacterial growth.
Storage: Cool jerky completely before storage. Store in sealed airtight containers or bags at room temperature up to 2 weeks, or freezer up to 2-3 months.
Consumption: Heat rehydrated jerky to 160°F before eating as an added safety precaution. Discard any jerky with mold or an off smell.
By handling jerky ingredients safely and drying meat sufficiently, you can enjoy delicious homemade results!
Use These Handy Tricks to Test Jerky Doneness
With all drying methods, how do you know precisely when jerky is ready? Here are some foolproof ways to test for completion:
- Bend test: A properly dried jerky strip bends easily without breaking but does not fold completely in half. It will crack slightly but not snap when bent.
- Texture: Finished jerky has a leathery texture. The exterior should feel hard but the inside should still be slightly soft and chewy.
- Dryness: Dried surfaces feel tack-free. No noticeable moisture should transfer onto your fingers when touched.
- Color: Jerky darkens and takes on a more saturated hue as it dries. Well-dried jerky often has a deep burgundy or brown tone.
- Shine test: Properly dried jerky strips have a matte, dull finish. If the jerky still looks glossy or shiny, it needs more drying time.
Use multiple tests together to confirm doneness. Underdried jerky allows for bacterial growth, while overdrying yields a brittle texture.
Wrap Up the Finishing Touches for Enjoyment
Once your jerky is dried to perfection, finish strong with proper cooling, storage, and preservation:
- Cooling: Let jerky cool fully before packaging. Avoid steam condensation by cooling for 1-2 hours uncovered on racks before storage.
- Packaging: For short term storage, seal jerky in resealable plastic bags with as much air pressed out as possible. For longer storage, use oxygen-absorber packets and vacuum seal if possible.
- Storage: Store cooled jerky in a dark pantry or cupboard for up to 2 weeks. For maximum shelf life up to 2-3 months, refrigerate or freeze packaged jerky.
- Preservation: If rehydrating jerky, heat to an internal temperature of 160°F for food safety. Consider popping strips into a food dehydrator for an hour to extend shelf life.
- Safety: Discard any jerky with mold, odors, or signs of spoilage. Monitor storage conditions closely and adhere to time limits.
Follow these finishing steps and your homemade jerky will deliver mouthwatering satisfaction for weeks to come!
Whip Up the Perfect Homemade Jerky Your Way
Hopefully this jerky tutorial got your juices flowing for making your own flavored meat masterpieces at home without any need for fancy equipment.
With the right prep, drying, storage, and safety steps, you can enjoy amazingly delicious jerky using just your oven or even no heat at all!
The options for customization are endless when you make it yourself. Switch up meat types, get creative with seasonings, and experiment with alternative drying methods for fun variety.
For more jerky inspiration and tips, check out these additional resources:
- Foodsafety.gov Jerky Safety Guidelines
- CDC Jerky and Food Safety
- Recipe Ideas for Jerky Marinades
- How to Make Different Types of Jerky
Equipped with the knowledge to make fantastic oven-dried jerky, it's now time to get cookin'! Whip up an amazing marinade, prep the meat, and let the dehydrating begin. Before you know it, you'll be hooked on crafting your own crave-worthy jerky creations at home.
Happy homemade jerky making!
Frequently Asked Questions About Homemade Jerky
Making your own jerky at home is satisfying but does come with some common questions. Here are answers to some of the top frequently asked questions:
What is the best meat for homemade jerky?
Lean beef cuts like flank steak, sirloin tip, or London broil make excellent jerky. Other good options are chicken or turkey breast, pork loin, venison, salmon, tuna, and other lean meats. Always use high-quality, fresh meat.
Can you use ground meat for jerky?
It's best to avoid ground meats. Without intact slices, ground meat cannot dry effectively and is more prone to bacterial growth. Stick to whole solid cuts sliced into strips.
How long does homemade jerky last?
Properly dried jerky lasts 1-2 weeks at room temperature when stored in airtight containers. Refrigerating can extend shelf life to 1-2 months. For storage up to 3 months, freeze jerky. Discard any jerky with mold or other signs of spoilage.
Why does my jerky taste salty?
A salty taste usually means too much sodium in the marinade recipe or drying method. Reduce added salt, soy sauce, and other high-sodium ingredients in your marinade. Also, oven drying allows you to eliminate salt unlike traditional salted meat curing methods.
How can I make jerky less chewy?
For more tender, easier to chew jerky, cut meat across the grain into thin slices no more than 1/4 inch thick. Marinate meat with acids like vinegar, citrus juice, wine, yogurt or buttermilk to help tenderize. Avoid over-drying the jerky to a brittle texture.
Why is my jerky tough and rubbery?
Rubbery jerky is often a result of cutting meat along the grain rather than slicing across it. Make sure to slice across the meat grain for shorter muscle fibers and a tender chew. Marinating also helps break down tough proteins.
How can I prevent a smoky oven when drying jerky?
Add a small bowl of ice or cold water to the oven during drying to introduce some moisture. Keeping oven temperatures below 170°F helps reduce smoking. Make sure meat is patted very dry before drying as excess marinade can cause stickiness and smoke. Use aluminum foil or silicone mats on racks for easy cleanup of drips.
Can you dry jerky without heat?
Yes! You can air dry or fan dry jerky for 1-2 weeks until hardened. Hang individual strips and allow good airflow. Blot meat occasionally with paper towels to absorb moisture. Only use this no-heat method for cured meats, not poultry.
How do I rehydrate dried jerky?
Soak jerky strips in water for 30 minutes to 1 hour until pliable. For food safety, be sure to heat rehydrated jerky to an internal temperature of 160°F before eating. Boil jerky strips for 3-5 minutes or bake at 375°F for 10 minutes.
Still have questions? Let me know, I'm happy to answer! Making your own jerky is fun and rewarding with the right techniques.