Recipe Alert! Oven Jerky

Since I have had requests for a recipe on oven jerky I am indulging those who want in the know.  There are many different recipes out there for marinades, feel free to find what you like best since all tastes differ.  The jerky that I made last night was simple and what I prefer, which is as follows:

Peppered Beef Jerky


  • London Broil (An inexpensive cut of meat that “jerkifies” nicely.  Yes, I just made that word up)
  • Sea Salt (I use the fine ground)
  • Black Pepper

Kitchen Items Needed:

  • Your Oven, hence the term Oven Jerky!
  • Bamboo Skewers
  • Sharp knife and a cutting board


  1. First things first.  Make sure to freeze your meat of choice for 2 hours.  This makes it tender enough to be able to cut through easily but firm enough to get even slices.
  2. Preheat your oven to 200° F
  3. When using London Broil, slice it with the grain.  Cut your strips into thin even slices.  Some recipes call for 1/8″ slices but I honestly just eyeball it.  (No professional here folks)  Make sure all the fat is trimmed off because it will spoil faster if you don’t.
  4. Lay your strips out flat and season both sides generously with the pepper.  The salt doesn’t need to be as generous as we are not curing the meat, just enhancing a bit.
  5. Skewer the one end of the strips and make sure to adjust them so that they will fit between the slats on your oven racks.img_9430
  6. Line your oven racks with the skewered slices of heaven.  I put a cookie sheet underneath the hanging meat because they will drip a bit.  Prop the oven door open with a wooden spoon.  This allows the air to circulate and “dehydrate” the slices of meat.
  7. “Jerkify” your meat for 6-8 hours.  After 6 hours you can check the meat.  The softer the jerky the quicker it will spoil.  For softer jerky, store in an air tight container in the refrigerator for about a week. (If it lasts that long without being devoured!!)  For the fully dehydrated, about 8 hours slices, you can store it in an air tight container on the counter and it will keep for a long time, again, if hungry mouths allow for it to be saved.

    Finished and ready to be devoured


Again, this is just the jerky I made last night.  There are plenty of recipes out there.  If you are following a grain free diet, I highly recommend you check out Danielle Walker’s website Against All Grain for her smoky beef jerky recipe.  She uses a marinade that is raved about!

Let me know if you have any other recipes you think I should try!  Happy “Jerkifying”!


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