@freemo I want to use an oven at 40 degrees C, how long should I put in the oven for?
@xyfdi depends how tick you cut it.. super thin could be as little as 5 hours, particularly thick and maybe up to 14.. also depends on how dry you want it...
I'd say try 5 hours then taste test it and see.
@freemo I'll give that a shot. Due to limits of my oven my first attempt was 100degC for ~4 hours. Its now black and hard, but gets better as soon as it gits the saliva.
@freemo I will! :-) And open the oven every hour or so for fresh air.
@xyfdi good luck, let me know how it goes!
@freemo I am using the weirdest marinade: Sweet Chili, honey and shots of a very smokey whisky. This is going to be interesting to say the least....
@xyfdi Doesnt sound that weird. If your into a sweeter jerky I think it might work!
@freemo Yes I am! 🙂
@freemo I think the Smokey-AF whisky I added left its mark. Its now i. The 40DegC oven and the dryer it gets the more moist I become! (Almost three hours now!)
@xyfdi Niiiicccceeee!
@freemo I think the honey/sweet-chilly sauce mix made it rubbery. Roughly 10 hours did the trick I think. I might just give half of this batch another couple of hours next to the existing 10 and see if the quality or dryness differs.
@freemo The smokey AF whiskey is leaving a nice after-taste. 🙂
@xyfdi cant hurt :)
@xyfdi it could be the cut of meat.. is it rubbery or just chewy/tough?
@freemo the latter I would say.
@xyfdi
chewy is mostly about the cut of meat. Beef jerky can be really tough to chew. Get a good cut, cut it against the grain in thin slices, tenderize with a hammer first
@freemo I'll do the cutting myself next time.. and hammering it. 🙂
@xyfdi I think it might work out, might need more or less time, keep an eye on it, but if you sample it throughout you should be good.