Jerky is one of our favorite things to make here. The hubby does a great job. We just had a couple of deer put in the freezer and one was processed to make just jerky out of it. We were using seasoning that we can buy but we just used up the last of it and now we have made up our own. It was just delicious! I unfortunately let it cook in the oven just a little too long so it was a lot tougher than normal but still good. The hubby usually takes a big bag with him to work and ends up giving it all away except for a few pieces for himself but now we have gotten smart and started to sell it instead, because it has gotten to be pretty popular with his co-workers. I won't give out all our secrets but all you need is to slice thinly beef, venison,or what ever red meat you like and season both sides with a combination of seasoning you prefer with curing salt and then put into refrigerator for at least 24 hours and then hang on the oven rack and cook slowly in a 235 degree oven for at least 2 hours or until it is done to your taste. We keep the door to the oven propped open with a butter knife so it doesn't cook to fast. Have a wonderful day.
We use 2 teaspoons of curing salt per pound of meat. Seasonings we don't really measure out but usually equal parts of seasoning to the salt. A lot is done per your own taste, we have added subtracted after we have made the jerky a few times and we still tweak it every time we make it.