Just about any type of meat will work
Season as diet will allow – for us it’s non-iodized salt (corn free)
Cooking spray (for casein-free melted ghee)
Preheat oven at lowest setting ~ 200 degrees. Slice meat into about 1/4” thick strips. This works better if meat is partially frozen. Salt both sides of meat & lay out on greased cooling rack (sprayed or brushed with ghee). Place meat on cooling rack in oven on the top rack. Use a cookie sheet or tin foil on the bottom oven rack to catch drips.
Bake for about 4 hours. Jerky is done when dried, but still pliable. It will keep for about one week on shelf & much longer in fridge.
This recipe is as basic as it gets for jerky. If you tolerate other seasonings & spices, the sky’s the limit on what can be added. And no worries about uncooked meat, which is a concern if using a food dehydrator.