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Well, for jerky you need to marinate (flavor) and then dehydrate the meat....basically salt curing with heat smoking (minus the actual smoke). I'd check through the smoking suggestions from Good Eats with Alton may be able to create your own "dehydrator", like he does for a smoker for smoking bacon & salmon.

I have two other thoughts:

If you have a convection oven, you might try that at a low setting for a long period. Or....if you have a large grill, maybe some long indirect grilling?

Or if you really want to "frontier" it, you could make yourself some mesh frames out of vinyl screening and let it all dry in the very hot sun this summer. Just be sure to buy some bug netting to keep the flies off. Personally, I think the grill (or an Alton creation) is your best bet.

Is a dehydrator something that can be rented at a place like Rent A Center? You may also check out the site listed below. They have "regular" dehydrators as well as some non-electric versions that are far cheaper. It may be worth a small investment if you're really eating a lot of it.

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