SIMPLE DRY CURED JERKY

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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