+1Fly Guy said:Lowest setting and prop the oven door open with a toothpick. It will take a while but the lower the temp the better. You want to dry the meat not cook it. I always put the meat on toothpicks and hang it from the racks in the oven. You can get a ton of meat in there that way. Just line the oven bottom with foil or you will be scrubbing it for days. Good luck.
I just got online...jayd4wg said:surprised woody isnt' here yet...so i'll say it for him.
FDA and USDA and all the other men in black recommend that you :
Cook at 170 for 1 hour, then back it off to the lowest setting possible to dry it out. This is how commercial jerky makers do it too and it prevents any possibility of foodborne illness. the meat must hit 165 to kill the nasties...and it must stay there for 20 mins or so. cooking at 170-180 for an hour will do this but won't turn your meat to charcoal. after this, you could even move it to a dehydrator too if you wanted.