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ISO: First time beef jerky

Misc.

Hello,

I'm new to this board and also new to making beef jerky. At this moment I have
some drying in my oven. I sliced it 1/4 inch thick, rubbed it with salt, pepper
and garlic powder and put it in the fridge for a couple of hours. Then I placed
it on wire racks on top of cookie sheets and placed it in my oven. I set the
oven for 175 and left the door cracked open a bit. ITs been in there for 3 hours
now. Am I doing everything right? I've read so many different ways of making
jerky that I'm not sure which way I should follow. Is anyone out there
experienced in jerky making with an oven? I plan to leave it in the oven for 6
or 7 hours....is that long enough? Will I be killing all harmful bacteria? Have
any of you out there ever gotten sick from your jerky?

Thanks for any help any one can give!
Vicky

MsgID: 201158
Shared by: Vicky
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: First time beef jerky
  Vicky
2 Recipe(tried): My husbands Jerky
  Kris
3 I'm gonna try this Kris!!
  Jill in FL
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