My fantastic oven method goes like this. Remove all fat and most of the silverskin if using venison. Marinate the thinish strips or slices of meat, (easier to slice thin when chilled in the freezer to firm it up) marinate In equal parts (soysauce, brn sugar). some liquid smoke to taste, add garlic pdr, onion pdr, pepper, (red pepper or hot sauce if you wish), lemon pepper, etc. Experiment!! if the marinade tastes good to you the jerky will too! Mixit to taste and enough to make the meat wet on top when stired into a tuperware container (add more liquids if needed) Red wine is good for tenderizing and flavor. Marinade overnight turning tuperware or stirring to mix it several times. There are many recipes online. I take HD alum. foil and pull off 3'+/-,trim one long edge to fit in a cookie sheets width. Then grab the end of the foil w thumbs and fingers and squeeze a 3/4"crease across the foil and pinch in the middle to form a raised fin w the foil. Repeat this every 1" or thumbwidth w the rest of the foil and fit it into the cookie sheet. Drain the marinaded meat and carefully drape it across the fins keeping it suspended on them, don't crowd it to much so air can flow and dry the meat. Let it sit for a while to drain more, and place in 175-190 oven w door cracked open slightly and rotate/ move pans up and down in the oven every hour or so ( I use 4 pans and 2 upper oven racks most of the time) Turn the meat over after it turns dark on top, (3 to 4 hrs.) and continue drying until it gets firm and looks mostly dry( 6-8hrs for 4 pans, 4+/- for 2 pans ) then try a piece after you let it cool first. If it's dry enough and doesnt taste to raw remove the rest and let cool before bagging or storing. You can add curing agents to be safe ( see online recipes ) If you add oil to the marinade it will be somewhat wet when done. It might not be "Easy" but it is fantastic and you can't keep too long because you cannot stop eating it!!ENJOY
