hey, thanks for the recipe !
Next time I will try yours, instead of marinating in soy sauce (I will just have to find out what piece of beef "London Broil" is .....)
a classical white wine marinade...

Can I make pork jerky ? with a classical white wine marinade...

(chump...chump.. excuse me, I know it's not polite to speak while eating, but :
- I don't speak, I write ...
- I have to test my jerky ... a bit salty, but gooood .... <img src="/images/graemlins/cool.gif" alt="" />)

I have an electric oven, with an internal fan (forces warm air to circulate inside the oven. I don't know what the english term is).
So maybe it's faster :
I only kept the jerky hanging inside the oven for 5 hours. It's not brittle and seems dry enough.
Next time I will try 6 hours... but I don't want to overdry it ..

Now they have cooled ; I will use my vacuum sealer to protect them, put some in freezer, some in my fridge at 0?C, some will stay at room temp.
I will check them in a few weeks/months....
And that's just what I wanted to know : if the "shelf-life" was a matter of days, weeks or months.