# Making Jerky tips advice

**URL:** https://forums.speedlife.net/t/making-jerky-tips-advice/191071
**Category:** PittSpeed Off Topic
**Created:** [July 10, 2007, 2:15pm UTC](https://forums.speedlife.net/t/making-jerky-tips-advice/191071 "2007-07-10T14:15:10Z")
**Posts on this page:** 1
**Showing post:** 20

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### Author: ![eurodad](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/eurodad/32/5988_2.png) [@eurodad](https://forums.speedlife.net/u/eurodad)
#### Post date: [July 11, 2007, 2:24pm UTC](https://forums.speedlife.net/t/making-jerky-tips-advice/191071/20 "2007-07-11T14:24:20Z")

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> [@The baby blue shark hood neon tried chasing me down...](https://forums.speedlife.net/t/the-baby-blue-shark-hood-neon-tried-chasing-me-down/30686/562):
>
> about how thick should the slices be?? and what the cooking time/temp. if the oven is used…I was thinking it would a low heat setting for a long period of time??

175-200 degrees. door left partially open. time varies with thickness oven temp and desired texture. do you want it slightly moist? dry? tough rubbery? you can do chunks or strips. strips are best around 1/4" thick. throw a batch in on the lowest oven setting and just keep checking till your happy

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