How do you make homemade beef jerky without a dehydrator...got any good recipes?

how much does a dehydrator cost?


ive had deer jerky made in the oven ..but i have no details or specifics on what to do.How do you make homemade beef jerky without a dehydrator...got any good recipes?
DONT BUY A DEHYRORATER!!!!





I make home made jerky all the time





its cheap and easy





First get two pounds of flank steak





par Freeze it, to make cutting easy.





slice with the grain into thin strips





put it in a maranade





Maranade-





cup of soy sauce


cup of Weschester sauce


2 tablespoons of honey


Loads of black Pepper


Loads of chili flakes


1 tablespoon of liqued smoke





put the strips and mix in a zip lock bag overnight in the fridge





get a box fan


lay it on its' back


put three paper air filters (from Home depot)





lay the drained strips in the filters





turn the fan on med for 24 hours and switch and move the filters at the 12 hour mark.





put in an air tight jar.





and enjoy





THe whole house will smell like jerky, and at least to me thats a plus





If you bought the Dehyrorater already Return it and save money. If you wanna keep it use the Recipe it will come out greatHow do you make homemade beef jerky without a dehydrator...got any good recipes?
Michael has the recipe. I goto the butcher and pick out a good roast. Ask the butcher to slice it paper thin, almost see through. He will do this for you. Tell him you are making jerky with it and need it paper thin.


DO as Michael say to do and you will have awsome jerky.


I also use hamburger meat.....season it good and spread out paper thin onto parchment paper and do the drying process. Its good also and cheep.
.have the butcher slice your roast paper thin, soak it over night in 1 cup Worcestershire sauce, 1 cup soy sauce, 2 tablespoons garlic powder and 2 tablespoons honey, then drape slices over your oven racks bake at 150 for at least 6 hours or until the dryness you want. My brother makes it all the time, he does his deer like this every year
You can use a smoker. I like mine marinated with red wine , terraki sauce , salt, pepper, and brown sugar. You could be creative and add some Jack Daniels, or pinapple preserver. Sounds weird but I bet you its good.
i cook mine in the oven on the racks turn on real low temp let cook for a while smells up the house though
Go to the store
Alright. I got this off of a show called ';good eats'; this guy is a little crazy, but some of his crazy ideas work...here we go





2 pounds red meat (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt. I stick with beef such as top round steak, flank steak or brisket)


Brine:


2/3 cup Worcestershire sauce


2/3 cup soy sauce


2 teaspoons ground black pepper


2 teaspoons onion powder


1 teaspoon liquid smoke


1 teaspoon red pepper flakes


1 tablespoon honey





* Note: use a box fan and those air filters you put in your home air conditioner. You put the meat on one and cover it with another and strap that to the fan. That is what is meant by the term Blo-hard 3000.





Place the meat in the freezer for 1 hour, so that it will be easier to cut.


Slice the meat with the grain as thin as humanly possible.





Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)





Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.





Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.





Remove meat from the brine and drain on cooling racks. Discard the brine.





When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.





If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.





Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.





Oven-dry overnight or until meat reaches a consistency of your liking.





Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.