Reply to "Rookie makes first batch of Jerky!"

I am making jerky about every other week now, still trying to perfect the process. When I pull my jerky I let it sit for about an hour to cool. I then lightly press it between paper towels to remove excess oil.

The last time I put the jerky in a zip-loc bag and put it in the fridge over night as suggested by GLH and someone else (old-timers). This process definitely helped to set an intensify the seasonsings and smoke. Once out of the fridge I vacuum sealed about 5 sticks to a package and store them in the pantry.

Really good stuff.

Now, after all of that, I am curious if your oven process is to dry up some of the excess oil on the jerky?

Inquiring minds want to know