Today I used the oven to make jerky from marinaded carne asada flap steak, and it came out great! But when it was done, I noticed a pooling of liquid from the process at the bottom of the oven, accumulating on the recessed bottom heating element. Is this normal?
It was a 3 hour cook at 145F, no sous vide, no steam, back heating element, and high fan. Then 10 minutes at 275F to kill any pathogens.