However, be aware that it may cook the meat more than it may dry it out. **Sun Drying** While sun drying has been around for a long time, it is not a good method for jerky today. We will send you an email with instructions to reset your password. Cut all visible fat from meats and use lean cuts. Wood chips and charcoal will need to be added regularly to keep producing the amount of heat that is required for the length of time to properly smoke your jerky. Be sure to follow instructions for doing it either way; you cannot mess around with meat preservation. You can precook the meat to an internal temperature of 160 degrees Fahrenheit before putting it in the oven for four to six hours to dehydrate. References. **Smoker** Who doesn't like smoked meat? This article has been viewed 79,094 times. Making any meat meal in a saucepan makes the meat dryer and crispier. You can place large pieces of meat directly on your oven's rack, but use paper towels to blot any excess marinade so that it doesn't drip down onto the heating element. A smokers heat source can be from a handful of sources, including: an electric heating element, charcoal and wood chips. Space the pans 1.5 inches (2.54 cm) apart so that air can circulate around the foods as they dry. To keep the heat going, add a few pieces of charcoal every 40-60 minutes or as needed. Humidity below 60% can cause the outer casing of the sausage to dry too fast and prevent the inside from drying. Many ovens have hot spots that can cause some areas to dry faster than the others. Usually, 8-10 pieces will be about right to get you going on a normal sized batch. Put the meat in the freezer for 30 minutes before slicing; this will make it easier to cut. Flip the foods over several times throughout the drying process so that all sides get dried evenly. Use lean pieces of meat for dehydrating; fat will go rancid and spoil the meat faster. Don't cram a ton of meat on the sheet. If this will be too challenging for you, you might consider using an electric heat source. We are going to cover them here to help you figure out what works best for you. Oven drying times vary, depending on the food. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Moisture will spoil the dehydrated meat so keep it stored in containers or bags with no air. Take wikiHow’s Wine Course and drink wine like an expert. Pay attention to the thermometer! Sign up today to receive promotions and other news via email. We use cookies to make wikiHow great. Here are some tips for the best results: The temperature of your oven is key for proper dehydration. Making meat in an oven (cooked right) makes it juicier and more tender. Here's how to dehydrate foods in even the most average of ovens. This means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in its texture. By removing the moisture in the food, it doesn't give bacteria or other bad microorganisms what it needs to grow. Dehydrated meat can be eaten as is, typically referred to as jerky, or reheated with moisture to semi-rehydrate the meat to be added into main dishes. Dried sausage, such as homemade Italian salami, is cured rather than cooked. Include your email address to get a message when this question is answered. This article has been viewed 79,094 times. How does the saucepan texture compare to the oven method? The only additional equipment you'll need are a cookie sheet and some aluminum foil. Traditionally, the idea is to have a dried jerky. Be sure to space them evenly apart! Put into vacuum-sealed containers, glass jars or zip lock bags. Too hot and your foods will scorch or burn. Drier foods take less time, while juicier foods take longer. Once you get it to temperature, add your soaked wood chips or other pre-packaged packets. Create your Jerky.com account to receive promotional news and access to a faster checkout process. Thanks to all authors for creating a page that has been read 79,094 times. If the food is sticky or moist, it isn't done drying. **Microwave** While microwaving jerky is not a common method, it is still doable. Set the microwave on high for 4 to 6 minutes. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. To ensure even dehydration in your batch, turn the pieces and you might want to rotate them with some of the pieces around the edge of the cookie sheet, too. You don't even need to buy a dehydrator. When the charcoal is ready (turned ashey grey on the outside) put them inside of the fire pan and then get to hanging your jerky! Discussion threads can be closed at any time at our discretion. Unfortunately, most ovens won't give you many temperature options under 200 degrees. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. - We recommend that you check your jerky often until you get an idea of how long your particular method and equipment takes to get your jerky exactly how you like it. Preheat your oven to 350 °F and line a shallow baking pan with foil. ET (Update: Gone), Discuss: How to turn your oven into a dehydrator. There are 10 references cited in this article, which can be found at the bottom of the page. Last Updated: October 2, 2019 Once you get to smoking...let it smoke pretty well for 2-3 hours. Light your charcoal in a chimney lighter. 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\n<\/p><\/div>"}, National Center for Home Food Preservation, Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food, https://www.trail.recipes/dehydrating123/dehydrating123-how-to-dehydrate-meat-for-backpacking-meals/, https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/, https://www.familysurvivalplanning.com/how-to-dehydrate-meat.html, https://www.backpackingchef.com/dehydrating-meat.html, https://www.offthegridnews.com/off-grid-foods/how-to-store-meat-for-years-without-refrigeration/, https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index, https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-597/348-597(FST-304NP).pdf, https://www.thekitchn.com/recipe-homemade-beef-or-turkey-snack-recipes-from-the-kitchn-95962, consider supporting our work with a contribution to wikiHow.

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