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Easy and economical jerky recipe that’s great for lean beef or venison.
For oven drying:
Roll out the jerky on a piece of parchment paper and place it on a baking sheet (or use a jerky gun). Dry the homemade jerky at your oven’s lowest temperature with the door slightly open for 2 hours. Our oven’s minimum temperature is 170°F (77°C).
Flip the jerky and rotate the baking sheet. Bake for 1-2 hours more, until jerky is dry but flexible. Oven drying jerky shrinks it up faster and plumper, and creates more of a salty crust.
Jerky will last in an airtight container at room temperature for 1 – 2 months. For longer storage, place in an airtight container in the refrigerator or freezer. Vacuum sealing extends shelf life.
Find it online: https://commonsensehome.com/ground-beef-jerky/