PT's recipe is just dandy!

you can go to www.foodnetwork.com or google "jerky" for other tips and temps.

Bottom line is you don't want to cook the jerky before removing the moisture and that's why loooow temps are king to achieve this result.

Another tip is too half defrost the steak you have choosen to make jerky out of, it make's it easier to slice thinly.
VirginiaShadow - Step away from the backstraps, drop the knifeand no one will get hurt ~I-ya-ca-yumba![&:]