For those of you who make the jerky in the oven, do you leave the door cracked open? I've never made it, (but have considered it) and have heard some say leaving the door cracked was key.
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Originally Posted by yourchoice:
For those of you who make the jerky in the oven, do you leave the door cracked open? I've never made it, (but have considered it) and have heard some say leaving the door cracked was key.
Yes, it lets the moisture escape.
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Originally Posted by md4958:
havent tried it YET, but Alton Browns jerky recipe is supposed to be really good. It gets great reviews. you can find it at www.foodtv.com
I have made this recipe exactly (except I let the meat marinate longer, too long actually) with the box fan and A/C filters. It turns out
great and does not have that 'cooked' taste from jerky made in dehydrators or ovens that use heat. I think Alton states in the show, commercial jerky is not made by using heat. It makes the jerky taste different, and I prefer his method and commercial jerky to any 'heated' product I have tried.
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