I got my stomach stapled in July and cooking a big old honkin piece of meat just aint the same!(I've got 2 pork butts in the smoker right now) I've been eating a lot of jerky and then I decided to make my own. I tried it without cure and it was edible but the texture wasn't right. I knew it was because I wasn't using a cure. As a side note - I also dried out a cooked eye of round roast. Interesting to say the least. I'm pretty sure it is dry and stable forever. It has no moisture at all. It would make good meat for a stew probably when camping. The roast was overcooked before drying. I bought some cure and I made 5lb of jerky the other night. I've been eating it(even when it was raw, you know you all do it too.) through various stages of drying. I don't want dry jerky. I wan't a little chew. I made one with honey and one without. The one with honey is certainly chewier. I like it and I will start adding honey to all of my recipes from now on since I can't taste the honey anyway. My question is this: How dry do I need to get cured jerky to make it shelf stable? Can it still be rather moist like some commercial ones? I made this with 1 tsp pink salt per 5lb as weighed with the liquids(5lbs of meat, 1lb of brine) and marinated in it for 24 hours. The brine consisted of soy sauce, Worcestershire, vinegar, and spices. Most recipes give a temperature/time or a 'until desired consistency'. Let's say my desired consistency is something akin to smoked salmon consistency? How about the consistency of biltong? Is there some minimum level of drying that must take place?