Prep Time: ~30 min 
Cook Time: 2-4 hours
Ready In:  3-5 hours

 

Ingredients:

-Raw meat of your choice (chicken breast or tenders, turkey breast, beef steaks or fillets, etc.)

-Baking Sheet

-Aluminum foil

-Knife and/or (optional) meat tenderizer

 

Directions: 

-Preheat oven to 250 degrees and line baking sheet with aluminum foil

-Sit thawed meat in the freezer just until it becomes firm (this makes slicing it easier)

-Slice meat thinly (⅛-¼" thickness) 

-Tip: if you buy pre-sliced meat (e.g.: chicken tenders), or if you happen to slice your meat on the thick side, you can flatten it with a meat tenderizer. 

-Arrange meat on foil-covered baking sheet, and cook for 2-4 hours (oven times vary). Meat will be dry and firm when finished. 

-Allow meat to cool before serving

Keeping Leftovers:

-Jerky can be stored in the fridge for 1-2 weeks. After this point, freeze leftovers.