Make preservative-free jerky at home, with equipment no more special than your own oven, following these recipes and preparation techniques.
Slicing the meat uniformly is important—if the strips are not all about the same thickness, figuring how long to dry them becomes a guessing game rather than a calculated effort.
PHOTO: RICHARD COOK
When your meat is ready to dry, space evenly to allow for air circulation. Leave the oven door open to allow moisture to escape. Cook at 200°F for about an hour and a half, longer if you like your jerky a little more crispy.