No Dehydrator Jerky - Cowboy Kent Rollins

Step 1

Freeze the meat for about 40 minutes or just until stiff for easier cutting.

Step 2

Meanwhile, whisk together the remaining ingredients in a small bowl.

Step 3

Remove the meat from the freezer and cut into thin slices. Cut off any excess fat around the edges, this will prevent spoilage and allow for faster curing.

Step 4

Add the meat strips and sauce to a large bowl and toss to coat well. Cover and place in the icebox for 6 hours or overnight. The longer it sets, the better the flavor.

Step 5

Remove the rack from the oven and cover it with foil. Preheat the oven to 180ºF. Place the strips of meat on the foiled rack, making sure the strips are flat and not touching each other. Place the rack in the center of the oven. If using two racks, be sure to rotate halfway through cooking.

Step 6

Close the oven door and place a towel or potholder in between the door and the oven, just enough to allow a small crack for airflow. This will allow moisture to release while cooking.

Step 7

About 1 ½ hours in, flip the meat over and continue cooking for another 1 ½ hours. You can cook the jerky longer for a crunchier texture.

Step 8

Remove from the oven and place the jerky on a wire rack until dried and cool. Place in a plastic bag with a paper towel and seal. This can be stored for up to 5 days, or it can be frozen.