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SIMPLE DRY CURED JERKY
1. Prepare 5 pounds of meat as described in
Checklist for Making Venison Jerky (1/4-inch strips).
2. Spread out meat and sprinkle on 3 tablespoons salt,
2 teaspoons ground pepper and 2 tablespoons sugar.
3. Put the meat in a pan or dish and let stand 24 hours
in refrigerator.
4. Dip strips of meat in liquid smoke 1-2 seconds for
added flavor.
5. Spread out meat in the top half of a kitchen oven on a rack
to dry. Open the oven door to the first or second stop. Heat at 120
degrees Fahrenheit for 48 hours or until the desired dryness is
reached. Use an oven thermometer to make sure the oven does not get
hotter than 120 degrees Fahrenheit. Higher temperatures result in
hard, brittle jerky that crumbles when it is eaten.
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