Before You Start
You will need both of the wire racks that came with your oven. It is also helpful to have the solid oven pan to catch drips as you lay out the strips of meat across the racks. Surprisingly, you will also need a colander to drain off the excess marinade. This provides a much cleaner way of handling the strips of meat than removing them one at a time from the zip-top bag.
1. Have the meat sliced very thin by a butcher at time of purchase, rather than attempting it by hand.
2. In a large bowl, combine all marinade ingredients and mix well to combine.
3. Dip each piece of meat individually into the bowl to ensure an even coating.
4. Allow to sit for at least 3-4 hours or overnight.
5. When ready to cook, drain off excess marinade and lightly pat meat dry with a paper towel.
6. Lay strips out flat on the wire racks. The edges of the meat can touch, but the meat should not overlap or be folded in any way.
7. Place the racks into the oven on positions 2 and 4.
8. Place the solid pan on rack position 1 to catch any drips.
9. Leave the door slightly ajar and select the Convection Steam Mode set to 150°F.
10. Dehydrate for 1 hour.
11. After an hour, flip over the meat and rotate the racks.
12. Continue to cook until the meat develops a stiff, leathery texture. Thicker cuts of meat can take an additional 3-5 hours or longer to dehydrate.
13. Continue to flip and rotate the meat every 1-2 hours to ensure the jerky has a uniform texture.
14. Cool and store in an airtight container.
15. The jerky can also be stored in the refrigerator or freezer.