> > > I never did any of that, nor did Jun. I made some 2' x 4' drying
> > > frames, screened to keep out flies and such. The meat was marinated
> > > or rubbed, put in the racks and left in the Sun to dry and taken in
> > > at night. Been doin' it that way for over 40 years. No complaints to
> > > date.
> >
> > Ya can't beat solar dehydration for makin good jerky.
> > --
> > -frohe
>
> So true, but this option (solar dehydration) is not always available,
> nor very optimal, for some geographical locations, such as Holland.
> Plus, some folks (e.g., living in city apartments) may not have enough
> storage space for drying frames and screens, so using a kitchen oven and
> its racks is practical; no additional equipment or gadget is required.
>
> Sky, who bought sliced meat today to make jerky

Years ago I made several pounds of some damn fine beef and venison
jerky in my oven. Lowest setting (150?) and it took a full day. I'd
love to try it in the smoker....hmmm, sounds like a weekend project.

-John O