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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