Beef or Deer Jerky

If you do not have a dehydrator, go rouge and use your oven. Place meat on paper towels to soak up the excess marinade; meat should be dry with no excess marinade left on the meat. Place the pieces of meat on rack in oven at 140 to 160 degrees for seven or 10 hours depending on the thickness or until meat is dry throughout. Leave oven door slightly open during the drying process. If there is any meat left store in a sealed container or Ziploc.