I used a wooden spoon to hold the oven door open. It works great in the oven. On my first batch I wanted a strong pepper flavor so I dried them after the marinade and then coated with more fresh cracked black pepper. This batch I did not do that as most of my close family does not like black pepper. I used mince garlic on the first batch too but I couldn’t stand picking every little bit off so I didn’t use it for this batch. I used a few teaspoons of garlic powder in the marinade instead. I didn’t use curing salts as I knew it wouldn’t last long anyways.
I feel the top round was the best cut for this. I used the 2 bottom rounds from my 2 deer for this final batch which gave more yield. Initial samples were spot on for texture and taste. Slice the strips about a minimum of 1/8” and no more than 1/4” thick. You’ll have some stragglers that will be smaller and a bit drier afterwards but no biggie.
It will soften up a bit while bagged in the fridge so if it feels firm out of the oven don’t worry.