Started with 5 lbs of straight venison yesterday at lunchtime, worked the cure and spices in, sat it in the fridge in 2 1-gal freezer bags.

Took it out today, loaded the jerky shooter and laid out 3 racks of "sticks".

Turned the oven on to 135 degrees, used the convection option (more airflow), and left the door open about 1".

Had about 2lbs of fresh jerky by 5:30. Dried it until it got very stiff. The more moisture that you get out of the jerky, the better it'll keep. The cure does the "cooking" - not the oven.

Kids were lining up for the stuff. Gotta love teenage daughters that look like "girly-girls", yet want to help dad gut out and drag the deer home.