Two-Hour Jerky
Enough for 10 lbs. of meat

• 2 quarts water
• 2 cups salt
• 1/2 pint vinegar
• 2 tbls pepper

Set oven to 200 degrees

Cut venison or beef in 1/4 inch thick strips. Tough meat should be cut across the grain; tender portions should be stripped or cut with the grain. After cutting, boil meat strips in brine for 5 minutes. Next, flatten and squeeze "dry" with a rolling pin to remove excess brine. Place on overn rack, allowing room for air circulation, keeping oven door cracked. Remove meat when it is almost dry (about 1-1/2 hours). Strips should crack but not break when bent. After drying, strips may be painted wiht any sauce you care to use.