Been doing it this way for years, it’s the way beef jerky was made back in the day without cooking. This method gets it to about 120-130 max, you just go to a restaurant supply store and but the cookie racks that are 24” by 16”deep. They fit perfect in a regular oven slot.
Make marinade as normal but I use 1 tsp curing salt for every 5 lbs to be safe.
Get a cheap space heater and let it dry out overnight
Make marinade as normal but I use 1 tsp curing salt for every 5 lbs to be safe.
Get a cheap space heater and let it dry out overnight
