Stew, it's easy as pie to make in an oven. First you need a cut of lean meat. I like sirloin tip the best or venison is even better. Lay the meat out flat and sprinkle some spices on it (I like to use garlic powder). Then LIGHTLY tap the meat with a meat tenderizer, not to tenderize the meat but to drive the spices into the meat. Did I say LIGHTLY tap?
Now cut the meat into fairly thick strips about 1 cm thick. I like to cut across the grain to make it easier to chew. Dump it in a ziplock baggie or bowl and pour in some marinade. I like a combination of liquid smoke, soy sauce, and hot sauce. Experiment! Let soak for at least 4 hours.
Line the bottom of your oven with aluminum foil. Put your oven rack on the highest setting (top of the oven). Now take a tooth pick and stick it through the end of one of your strips. Hang the strip on the rack by the toothpick so that the meat hangs vertically. Once you get all the meat strips hung, turn the oven on to it's lowest setting (150-160 degrees F), prop the door open 1/4" with a stick to let the moisture escape, and go have an ale. Then go to bed. When you get up the next day, you will have lovely dried jerkey. :-D Remove toothpicks and enjoy!
. . . deliverance will not come from the rushing, noisy centres of civilization. It will come from the lonely places. - Fridtjof Nansen