Michigan State University Extension
Preserving Food Safely - 01600824
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.