Making jerky is a lot of fun, the oven will do fine, hang the strips on toothpicks between the grating on the racks. Add some liquid smoke if you like a smokey flavor. I noticed you are in Trussville, I would run by BPS and pick up some LEM's cure if I were going to do it in the oven. The sodium nitrite in LEM's blocks any possibility of botulism. If I am doing it in a smoker I don't always worry about the cure. A $3 pack of LEM's will do 100 pounds of meat. Just add it to your marinade and marinate overnight. I can't tell you my exact recipe I don't have one. I just mix things until I like the flavor. Actually, I think I mess with it until my wife likes the flavor. The marinade is what your jerky is going to taste like, don't think the flavor is going to change much after it's been in the oven. I've put everything from pineapple to habanero in mine. You can add a lot of different things for the marinade to get different flavors. Most ovens lowest temp is 170 degrees which is fine, leave your jerky in the oven until it's stiff but not brittle, if you hold it between your fingers and the ends droop it's not done. Have fun!
