Another round of jerky today. This time its made from 4 lbs of flank steak with a habernaro cajun seasoning.

#food #cooking

@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.

@xyfdi 100C is absolutely too hard.. meat in a dehydrator (so we are talking air blowing over it and it is open-ended) is 115 F to 125F range. for thin cuts usually 3 - 5 hours. Though i can never cut my meat thin enough for that so i wind up with thick cuts that take 10 hours at the same heat.

So if you use that temperature range, and maybe crack the oven open so the moist air flows out you should be good in 3 - 10 hours depending on thickness.

@freemo I've setup experiment number two. Its in the marinade and will put it in my oven tomorrow. I am curious what it will look like after 5 hours of oven at 40 DegC. 🙂

@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.

@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 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.

@xyfdi it could be the cut of meat.. is it rubbery or just chewy/tough?

@freemo the latter I would say.