Basic Beef Jerky Recipe
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Use lean beef with as much of the fat trimmed off as possible.
     (Actually, just about any meat should work -- the original
     recipe calls for buffalo.)
Cut into strips about 1/8" thich and 1" wide. (I tend to cut
     mine a little thicker.  Doesn't really matter, just be
     consistent.)
Marinate strips in sauce for at least 30 minutes. This
     gives it a slightly salty taste and helps bring out the
     flavor when dried.
"Jerk" or pull strips lightly and lay out on an ungreased cookie
     sheet in a single layer.
Set oven at the lowest temperature, and keep it propped open
     while drying the meat. It should not get above 140-150F
     during the drying process. If you have a gas stove, you
     might be able to get away with the heat generated from the
     pilot light.
Dry the meat until it is tough and chewy. The original recipe
     says 12 hours or overnight, but I've found that around 4
     hours is sufficient in my oven. The drying time is really
     dependent on your oven. I suggest testing a small piece
     every hour or so until it gets to the right consistency.
DO NOT over-dry the meat. It tends to powder and loses flavor
     if it's over-dried.
	I've experimented with spices a little - I've found that a mix
of curry powder, cumin, garlic powder, turmeric, and white pepper adds
quite a punch to the flavor. After marinating, coat the meat on ONE
side ONLY with the spice mix and then place on the cookie sheet.
	(Since curry is rather over-powering, dipping both sides loses
the meat jerky flavor and all you taste is spice.)
	The jerky keeps very well in an airtight container, or it can
be frozen (make sure it's _very_ airtight).

(The basic recipe is from The Frugal Gourmet Cooks American)
Posted by Brian Bankler to rec.food.recipes on Feb 23, 1994.