Just looking to try it out if it is not too hard. What sort of supplies do I need? How long does it take? How expensive is it? Sorry for all the questions.

I made a big batch in the late seventies. It wasn't particularly had, but was very time consuming.

Took a premium roast, chilled it to almost freezing and then sliced it thin. Sliced the slabs into narrow strips. Salted them very very lightly. (I don't like peppered jerky and I hate teryaki jerky. I don't think you can get the meat as dry using marinades than you can with just a little salt. The meat glazes and holds moisture in as it cures. Just my opion)

Took the wire cook racks out of the gas oven and hung the strips of meat over the rods, not touching, and put them back in the oven. Left the door open for the moisture to escape as the pilot light dried the meat.

I can't remember exactly how long it took, but it was a long time. On the order of 24 hours. I checked a piece occassionally after 12 hours and took it out when the meat strands slowly broke when I bent the strip almost in half. I really do think you could have shapened the end of a strip and done damage to someone if you poked them with it.

Just my experience.

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Jerry D Young

I found jerky making in the oven to be very easy and pretty fast.

When your meat is semi frozen slice it as thin as you can with a knife or about an eigth inch on a slicer.

Dump it into a tupperware container and dose withy soy sauce, garlic salt, and hot suace. Just guess at what will taste good for teh first batch. This is so easy that you will make it again and adjust the recipe. Let it soak at least an hour but preferably over night in the fridge.

Spread it on wire racks (ideally) or just lay it on cookiie sheets in the oven at 250F for 30 minutes.

Turn the oven off and let it cool with the jerky in the oven until it is as chewy or brittle as you desire. I usually take out the thin pieces and put the thick ones back in to dry a little longer.

THAT's IT! Done in an hour or so. You will never buy jerky again!

Thanks Mike! This sounds so easy to do. I think I'll try some this weekend. I'll let you all know how it went.

my pleasure. Remember - the first batch is just an experiment so you can learn to salt and add spices the way you like it for the next batch

Good luck!

Just to follow up, I made my first batch of jerky today and it was so easy. And tasty too! Thanks for all the help folks!

GREAT! Thanks for the update