We sometimes make a “jerky” out of venison belly meat when we’re at deer camp. The belly meat is thin and we cut it in strips and sometimes marinate it in teriyaki sometimes leave it plain. Stick a toothpick through one end of each strip and hang the strips from the top rack in the oven. Turn the oven on low and leave the door opened a crack. It takes a little time but it ends up pretty tasty. It’s usually gone not long after its made. Im sure this would work with beef also. There’s no cure or salt in it.
