In reply to Lorraine McCall:
Hi Lorraine not long to go now eh?
There are plenty of jerky recipes on the web but they all say you need to get the temperature fairly hot - 70c or so, to ensure safe results. On the other hand, didn't folk used to make it just by hanging it outside?
Sounds a good idea though, I've found that the drier salamis/saucisson will last a fortnight in a pack even in not weather.