I love Jack Link's beef jerky, regular flavor and jalapeño and but here in the Netherlands it's they don't have the jalapeño flavor, plus they only have little bags which I think are way too expensive. So I wanted to try to make my own at home. I've got an oven that goes really low to 40 degrees C which is about 104 degrees F. I've seen lots of variations of methods and temperatures and drying times so I was hoping that someone could tell me what the best way is to make my Jack Link-like beef jerky. I don't want crispy jerky, just nice and chewy. And I was also wondering, how come all homemade jerky looks brownish while the commercial jerky looks red? And does the color affect the taste? Anyone that can help me, much appreciated!