Everyone loves jerky. Not everyone can afford it.
Here's how to make your own with what you've got handy.
Here are the true facts about safety etc:http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp
The three basics are:
Soak the meat with tasty stuff like salt, pepper, vinegar, barbecue sauce that bacteria don't like.
Slice the meat thin so it dries well.
Heat the meat over 160 degrees while it's still wet for long enough to kill some bacteria.
Dry the hell out of it at lower temps for longer, once it's getting dry the critters go dormant and you won't kill them anyway.
Eat it really soon. Of course you will. The pioneers probably waited til it had mold on it.
The bottom milk crate has a 40 watt lightbulb in a fixture that keeps it away from the plastic.
A little fan scavenged from an old PC blows on it and makes the air circulate nicely.
The t-shirts wrapped around the bottom edge regulate airflow coming in.
A closed-cell foam sleeping pad is wrapped around the two crates for insulation.
Strips of bicycle innertube wrapped around that hold it in place.
A foam gasket sits on top of the crate to slow the airflow.