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Is it possible to make beef jerkey in a home kitchen with basic equipment?

I love the stuff, it keeps a long time in air containing too tight, how'd I go about making it? doilylvr damn, thats awesome! didn't realize it was flank steak they use, no, I ask myself like it .. tasty stuff! 2 to 3 months! thats what im talking about!

yes, I'm great jerky, much cheaper than storing chemically treated bought stuff. My family, he swallows. I use fresh meat or venison roast (if meat marbled below) I cut thin slices using an electric knife (1 / 8 inch or less). So I put all the slices in a large plastic container with an airtight lid. You can taste as you want, I use worchestrshire, and fresh garlic with a little fresh ground pepper. cover the meat with your mixture, cover and refrigerate. Turn the container every two hours to cover the meat. (I usually let it sit 24 hours). I then drain the meat, and either use my dehydrator or use the oven, place on low (about 175 degrees). Place the meat on racks or metal foil with holes in it if you use the oven, you will also "flip" on the pieces once or twice in the oven. Depending on the thickness you cut the meat, it takes 24 May 72 hours to dry completely meat. Once done, place in an airtight container. I do not know ho it lasts really long time since I've never been able to stay more than a week before it is devoured. When I do, I cut about 10 pounds of meat and use approximately 3-4 cups of marinade.

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