this has been answered many times, but then there is no way to really generally search 'answers' is there? At least this one is categorized under survival/food [which I guess is one way to search].

Here was my last response:

"The basic principle is: just cut your meat thin with the grain, soak for a few seconds in super salty water, and let dry. Recipes get better by adding onion powder and garlic powder, hot sauce, etc. While drying you can add loads of pepper this also keeps off the flies. If applying light heat somehow like smoking, be mindful that you are drying, not cooking, the meat. No, you didnt miss anything, the basic idea of jerky is really simple don't let the people selling contraptions make you think any different."

I noticed someone came on and posted a bunch of stuff belatedly on that old question... I was going to say it was just safety nazi baloney. But I got to thinking about it, and a lot of the contraptions I think are having you use ground meat, and, yes, I sort of instinctively rebelled anyway against using ground meat and some of the concerns might be valid for that. I wouldnt worry about it if you are using slabs of meat, although common sense always has a role to play.

here are the links for the safety warnings the guy posted:

.http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp

http://www.aamp.com/regulatory/documents/Preparation-LeathersandJerkies_...

http://www.aamp.com/regulatory/Jerkycompliance.asp

wrong link try again:

http://www.fieldandstream.com/answers/hunting/deer-hunting/venison-recip...

I use this all the time. I can not make enough to keep the kids eat it up. I have made it with out the cayenne to skip on the hot also.
MARINATED SPICY JERKY

8lb beef or venison
6ts Salt
4ts Pepper
4ts Chili Powder
4ts Garlic Powder
4ts Onion Powder
2ts Cayenne Pepper
2 ts Liguid Smoke
1c Water
3/4 c Soy Sauce
1/2 c Worcestershire Sauce

Trim off all fat from meatand cut into 1/4'' thick strips. Mix other ingredients together in a bowl.
Add the meat and cover. Marinade overnight. Remove from marinade and let dry on rack.
Line oven racks with foil and arrange meat in single layer. Preheat oven to 175. Dry for 4-6 hrs
or until meat seperates, but does not break when bent. Turn meat over after 2-3 hrs. For best
results leave oven door open some to let moisture escape.