- In a bowl, combine all the ingredients and marinate the beef or chicken in the refrigerator for 24 hours, stirring every 6 hours to coat the entire surface of the meat, which turn brown during the process.
- Drain. Place the meat slices on baking sheets covered with parchment paper. Pull and smooth each piece on the baking sheet for a uniform and quick dehydration.
- Place the baking sheets on the oven racks. All the oven racks can be used simultaneously. A convection oven will give good results because it provides excellent air circulation. The fan at the bottom of the oven effectively wicks away moisture. Drying time decreases and the food is dehydrated evenly.
- You obtain best results when the meat is dried at low temperature (55 ˚C / 130 ˚F to 65 ˚C/150 ˚F). Do not exceed 65 ˚C (150 ˚F): a too rapid dehydration may form a crust on the meat surface, which will remain moist inside and will consequently perish. Perform drying at a constant temperature so that the entire surface of the meat remains tender and water evaporates efficiently.
- Place a wooden spoon in the opening of the oven door so that the steam can escape and thus accelerate the dehydration process.
- Turn the meat over every hour until it becomes almost brittle under pressure from the finger and has a crunchy texture, which will take about 4 to 5 hours. Let cool for two hours at room temperature, uncovered, so that the jerky doesn’t absorb any moisture.
- Store in a tightly closed jar away from heat, light and moisture. The jerky will keep for several days in a backpack.
Jerky is beef or chicken marinated and dried. To prepare, use slices of fondue beef or chicken breast, shredded or thinly sliced. You can also use bison, moose or horse meat. When preparing the marinade, avoid any salt if it is seasoned enough.
Never use oil in a marinade for jerky. Oil prevents dehydration of the meat.