Oven Dried Jerky

Oven Dried Jerky Recipe

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Edna Kidwell


This jerky is good to nibble on anytime. This will work on beef or any wild game that you may want to try.

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Yield: 2 lbs.
20 Min
8 Hr


2 lb
meat, partially frozen
1/4 c
soy sauce
1 Tbsp
worcestershire sauce
1/4 tsp
1/4 tsp
garlic powder
1/2 tsp
onion powder
1 Tbsp
liquid smoke flavoring


1To make slicing easier have meat partially frozen. Trim and discard fat. Cut meat as thin as possible.
2In a bowl combine the remaining ingredients and stir to dissolve. Add meat and coat on all sides. Let stand to marinade in refrigerator all night.
3Next Day:
Preheat oven to lowest possible temperature around 150 degrees.
Place cooling racks in shallow pans. Take meat out of marinade and shake off excess liquid. Lay meat close together but not overlapping on racks.
4Place pans in oven and dry until meat is brown in color, hard and dry. This could take 5 - 8 hours. It just depends on the meat and how it take to dry out.
5Pat off any excess beads of oil, cool and store in an airtight container.

About Oven Dried Jerky

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American