Oven Jerky
Recipe type: Snack
  • (1) 2.5 Lb Lean Roast or London Broil
  • 1½ Cups of soy Sauce
  • ½ cup of Pineapple Juice
  • ½ Cup Brown Sugar
  • 1 Tbsp Ground or Fresh Grated Ginger
  • 2 tbsp Lemon Juice
  • 2 tbsp Toasted Sesame Oil
  • ¼ Tsp Black Pepper
  • A pinch of garlic powder
  • A Pinch of Onion Powder
  1. Cut all visible fat off the meat. You don't want to leave any because it causes the meat to go rancid quickly during the process and when in storage.
  2. Cut the meat into strips that are pretty thin, but not easily torn. Set aside.
  3. Mix all of the ingredients well in a bowl. Place your meat in the bowl overnight, covered, in the fridge to marinate.
  4. When you are ready to start the drying process, soak your bamboo skewers into water for approximately 30 minutes.
  5. Take them out and start stringing meat, longways, on the skewers. I was able to fit about 4-5 strips per stick. You want enough space between them to let air circulate.
  6. Line your oven on the lowest rack, closest to the bottom, with cookie sheets. Move your second rack to the top space.
  7. Place your skewers on the rack and allow the meat to dangle between the slots like shown in the picture above.
  8. Turn your oven on to the "warm" setting if you have a dial style oven or 170 F if your oven is digital. Leave in the oven for approximately 4-4.5 hours. Keep an eye on it as ovens will vary. Your jerky is ready when it is tough, but not too dry and there is absolutely no more "juice" coming out of the strips.
Homemade Jerky needs to be stored in the fridge. I suggest not storing it in a plastic zipper style bag as it can harbor bacteria. I recommend a bamboo or glass container with a lid. It should keep for approximately 2 weeks if stored this way.
Recipe by Saved By Grace at http://savedbygraceblog.com/oven-jerky/