I know this shouldn't go here but I get the best responses here. I am planning on making some jerkey myself from the deer I got. I have been reading different ways of doing it and the USDA said something about how you have to use "wet heat" or something to get the meat to 160 degrees and then dry it. I was just planning on setting the oven to 170 and putting the meat in for like 6-8 hours with the door cracked a little bit.

How should I go about making the jerkey so it is good and it won't get anyone sick?

Thanks,
-Joe