How to Make Beef Jerky in an Oven
Making beef jerky in an oven is a great way to start making beef jerky. There is no need for purchasing extra equipment, you can start NOW with what you already have. So get started with this great chili lime beef jerky marinade.
- 1 tsp mesquite liquid smoke Don't add if using a smoker
- 2 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp chili garlic sauce
- ½ tsp salt
- 1 tbsp brown sugar
- 1 ½ tbsp lime juice
- 1 zest of lime
Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and more consistent widths.
Mix all above ingredients in a container with a tight fitting lid. Whisk marinade until all brown sugar is dissolved.
Remove beef from the freezer and slice against the grain between ⅛"-¼" thick.
Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.
After marinating, remove and pat dry the strips with paper towels. Either hang from toothpicks or lay the jerky on a cooling rack and place in a 170°F - 200°F preheated oven.
Prop the door of the oven open with a wooden spoon and bake the jerky for 3-6 hours. Begin checking for doneness at 3 hours.
The beef jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.
- Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Marinate closer to 24 hours for the most intense flavor
- Use fresh Limes for most intense flavor
Serving: 70g | Calories: 149kcal | Carbohydrates: 5g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 971mg | Potassium: 344mg | Sugar: 3g | Vitamin C: 1.8mg | Calcium: 21mg | Iron: 2.1mg