How to Make Beef Jerky in the Oven
Slice a lean cut thin, marinate with seasoning and curing salt, then dry on racks in a low oven (around its lowest setting, ideally near 160F to 175F) with the door propped, until leathery and safely heated through.
You do not need a dehydrator to make jerky, your oven can do it. It is a little less even and ties up the oven for hours, but the results are good and the method is simple.
The method
- Slice a trimmed lean cut thin and even (partly frozen helps).
- Marinate with seasoning and curing salt, refrigerated, several hours to overnight.
- Lay the strips on racks over trays so air circulates; do not crowd.
- Dry at the oven's lowest setting (ideally near 160 to 175F) with the door propped to vent moisture.
- Check after a few hours; it is done when leathery, and ensure it reaches a safe internal temperature.
Compared to a dehydrator
An oven works, but a dehydrator dries more evenly, at lower temperatures, without tying up the oven, see dehydrator jerky and the dehydrator vs oven comparison. Store jerky cool and dark, see shelf life.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
Can I make jerky without a dehydrator?
Yes, an oven works if it holds a low temperature. Use racks for airflow, prop the door to let moisture escape, and follow a tested jerky recipe.
What oven temperature for jerky?
Use the lowest setting that still lets the meat reach a safe internal temperature, often cited around 160F to 175F. Prop the door slightly to vent moisture.
Why prop the oven door open?
It lets humidity escape so the meat dries rather than steams or cooks. A wooden spoon in the door is the usual trick.