Quick Answer
To make jerky without a dehydrator or smoker, use your oven on the lowest temperature setting or hang the meat over a low heat source, like a campfire, to dry it out.
Choosing the Right Meat
When making jerky, it’s essential to choose a lean cut of meat, such as top round or flank steak. Avoid fatty cuts, as they will not dry properly and may spoil easily. Trim any excess fat from the meat before proceeding.
Preparing the Meat
Cut the meat into thin strips, about 1/4 inch thick, and place them on a wire rack set over a baking sheet or tray. If using a campfire, thread the strips onto skewers or hang them from a makeshift rack. Apply a marinade or seasonings to the meat, if desired. Let it sit for at least 30 minutes to allow the flavors to penetrate.
Drying the Meat
Preheat your oven to its lowest temperature setting, usually around 150°F. Place the tray with the meat strips in the oven and let it dry for 3-4 hours, or until it reaches your desired level of dryness. If using a campfire, hang the meat over the heat source, ideally 6-8 inches above the flames, and let it dry for 4-6 hours, or until it’s dry and slightly flexible. Monitor the meat’s temperature to ensure it doesn’t exceed 160°F, which can cause it to spoil. Once the jerky is dry, let it cool completely before storing it in an airtight container.
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