Thanks, will check out the recipe.
I guess I am wondering what is the minimum amount of salt that is needed for preserving the jerky? If you are going to eat it within a week is just drying at 160F for a few hours enough?
I am trying to research the science of jerky, and how/what/when are the minimum safety standards, and how much of the salt is for flavour, and how much is needed for preserving, and if/when sodium nitrate is needed.
Been googling like crazy.