how do you make a good beef jerky in the oven?
I make Beef Jerky in the oven the simplest way I canGo to the store and purchase a roastAsk the meat deptto cut it into roughly quarter inch thick slicesGo home and prop the oven door open by about an inch by wedging something in the door, like the handle of a knifeTurn the oven on at its lowest tempYou are aiming for 150 - 200 degreesFinish slicing up the beef into stripsPile up the strips on a plate or in a bowl and add seasoningI usually use Garlic Salt but recently went with adoboMake up your own depending on what you likeMix it all up by hand coating everything, some people marinate but I can never wait that longStretch out the strips on the racks in the oven, lay down some aluminum foil to catch the drippings, and let it sit with the oven door propped open for as many hours as it takesI often sample throughout the drying process, in this case slight cooking is involved but its the best we can do without real dehydrators.
You need to seal the grout with a good sealer, otherwise it will get dirty and you won't be able to clean itGrout is porous and will accumulate dirt, food and drinkHope this helps!
Thin set (tec full flex and sturdi flex) are 2 common types of thin setsI ll admit not know the brand sturdi flex but I used Tec mortars( thin sets) for 20 odd yearsVery good stuffUnder layment can be a variety of thingsMost commonly used is a cement boardMostly 3x5 sheets are used but come s in other sizesEach floor is different but the most common cement board used is a 1/2 thick oneThin set must be used under a cement board to have any warranty from the cement board makerThis also complies w/ all tiling procedures.Sealing grout , (high med or low traffic ) is recommended but is not a cure allIt ll help a lot and because its so easy to do I suggest 2 coatsone in early evening (it will dry with an hour) And a second you can let dry over niteDry off tile , don t let it set on tile , just buff off w/ cloth , it ll suck into the groutHope this helps GL
