Homemade Beef Jerky?

[TellYaWhatItIs]

For my entire adult life I assumed I didn't like beef jerky, one of those things you convinced yourself as a child you never liked so never tried it. Turns out, it bloody lovely. Also turns out, if you develop a penchant for this treat it can get quite expensive, like crack cocaine expensive.

I have watched plenty of vids of this being made in proper smokers but does anyone have a real life experience of doing this indoors in a normal fan oven? Obviously you aren't going to get the smoky bark crust but the flavor can be replicated with a few drops of liquid smoke I am told.

Any ideas on choice of cut, temps, recipes, open or closed oven etc?

[snoopygoose]

I can’t help with using a fan oven as I use a dehydrator for mine generally following this recipe:
https://www.gimmesomeoven.com/beef-jerky/
Apologies for the ‘murican names and measures. I think the closest cut to the American ones would be a topside or silverside, something flavourful but lean. I then dehydrate at 165F (74C ish) for 6 hours. I find that the thickness that you cut the beef is key, too thick and it’s too chewy, too thin and it’s weirdly crispy.

[vaud]

You can make a drying box quite easily (light bulb as heat source)

[FiF]

Alternatively we make beef jerky or very similar for the dog, high value training and obedience treats in a one of these, or at least a cheaper older version.

https://www.lakeland.co.uk/31793/Lakeland-Adjustab...

[chopper602]

I've used a fan oven when I've made mine, lowest temp and with a wooden spoon holding the door open slightly. About 4 hours seemed to do the trick

[TellYaWhatItIs]

Thanks for the input people.

I am off next week over a long weekend so going to give this a go in the oven and possibly look into the dryer posted above if I can't get decent results form it.

I am thinking the process will be as follows:

Select a nice cut of Topside or silverside.
Trim off any excess fat, pat dry and leave in fridge.
Prepare rub mix: paprika, various peppers, Himalayan salt, garlic powder, onion powder and maybe some honey and clove?
Place meat into freezer for ~ 30 mins before cutting into manageable chunks and to enable clean cutting across the grain
Marinade in rub and add a little of https://www.amazon.co.uk/Special-Ingredients-Hicko... this.

Place onto racks, oven on low, jammed open and rotate racks after ~ 2 hours.