I finished a drying a small batch of jerky (my first ever) this weekend. Not having a dehydrator, I just used the oven with the door ajar and tried to keep the temp around 150 but think I did dry it a little too long. I only used Pop's Brine as the marinade/cure and after the curing period, I washed it, dried it with paper towels and then dusted it with cracked black pepper before I put it in the oven. I wanted to get a point to start from and thought that was the best way to do it. It didn't turn out too bad but definitely needs some additional spices. Would like some suggestions on improving my recipe. I'm open to all ideas.