This is the recipe I use to make jerky.
 
Ingredients:
   One pound ground or thinly sliced meat (as lean as you can get it)
    Jerky cure and seasoning mix. (This is usually available at WalMart or most other grocery stores)  If you can't find it you can make your own with some seasoned salt and a dry rub.
    Add crushed red pepper to taste. I like mine hot.
 
In a large bowl, mix ingredients together.  Form into flat strips. 
If you have a dehydrator, set it at 155 degrees and dry for anywhere from 4 to 15 hours depending on the thickness.  The finished product should have a leathery texture.
 
You can also make it in your oven using a nonstick cookie sheet.
Set the oven at 155 degrees and cook for the same amount of time as above.  In the oven you will need to blot the oils with a paper towell and turn the pieces about once an hour.  Failure to do this will result in a rancid taste.
 
Note on meat.  While beef is what is usually used, I prefer venison or buffalo.  These are naturally leaner.  If you use a game meat it is best to freeze it for about six weeks prior to making the jerky.  This will kill any disease the animal may have had.
Jerky can be made using others as well.  Turkey makes a good taste with proper seasoning.  Duck or goose is not as good because they contain a lot of oil.
 
You will generally get about 1/3 lb of jerky per 1 lb of meat.


Rev. James D. Knight KHS
St. Peter's Catholic Church
Woodward, OK