Michigan State University Extension
Preserving Food Safely - 01600824
10/13/97

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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