Years ago, I tried making jerky in the oven a few times, with the oven set on low and with the door propped open a little. The first batch came out rock hard and bitter. The second batch was tolerable. But it wasn't as good as store bought and wasn't actually cheap. When you cook it the mass drops by about half as all the water and fat cooks out. The result is high in protein and low in fat, which means it's pretty inefficient from a calories to weight perspective, it might have a lot of sugar depending on your marinade, and it contains more salt than Lot's wife. I'd rather carry mixed nuts or gorp.