Preheat the oven to its lowest setting. On my oven this is 170°F.
Lightly rub olive oil over the bottom of a large baking sheet with a lip. (It is ok to use olive oil here because we aren't heating to high temps!)
In a medium size bowl, mix together the ground meat with desired spices.
Using the bottom of a glass baking dish or a rolling pin, roll the meat evenly around the baking sheet to ¼ inch thickness. If it is too thick, use a second baking sheet.
Use a butter knife to lightly score the meat to make the sizes you want for the jerky. You can also skip this step and use kitchen scissors to cut into strips when it's done.
Brush with coconut aminos or fermented soy sauce if desired and sprinkle with a little extra sea salt.
Place in the oven and cook for 8-12 hours or until hardened. It is a good idea to flip it once, but not necessary at all. I usually stick this in at night and it is ready to flip in the morning and done a few hours later.
Store at room temperature for up to a couple weeks, or keep in the freezer if you aren't going to use it before then.
You can easily mix up the flavors in this recipe with different spices. I've made a Mexican type flavor with cumin and cilantro; a Chinese variation with ginger and coconut aminos; and an Italian version with oregano, basil, marjoram, extra garlic, and pepper.Make sure you use lean ground meat for best flavor and longest lasting jerky.