If you're going to be making your own jerky and not using a lot of salt. (Salt is what allows you to eat uncooked, dried meat) I recommend that you freeze the meat for a couple of weeks to try to kill any nasty microbials. Of course, that's still no guarantee that you'll make it safe to eat. And keep the jerky either frozen or in the refrigerator. It will go bad faster than high-salt jerky.
155: After regaining 16 pounds. It's my goal again.
155: Goal Weight | March 17, 2012!!!! I did it!
Size 8: levi's jeans | February 3, 2012 (Actually, I'm a size 6. I skipped
168: BMI 24.8 no longer overweight | December 1, 2011
174: Vegas vacation | September 15, 2011 (two weeks early)
180: first 27 pounds gone | August 25, 2011
186: 10% body weight lost | July 14, 2011
199: 200's gone forever | May 12, 2011
207: Starting Weight | April 28, 2011