INGREDIENTS

INSTRUCTIONS

You can prepare your own jerky with very little trouble. Trim the  meat
of all fat. Slice the buffalo (or beef) into strips 1-inch wide  and
1/8-inch thick. "Jerk" or pull them a bit and place them on a  baking
rack. The meat can be dried in a home food drier or it can be  placed
in your oven overnight. Leave the oven door open and set the
thermostat to as low a temperature as possible. You may need to
experiment with your oven, as you do not want the heat to rise above
145 degrees to 150 degrees. My large gas oven is perfect for this, as
the pilot light is on all the time and the resulting temperature is
just right. If you have such an oven, you can complete this process  in
12 hours. If you wish some additional flavor in your meat you can  soak
the slices in a bit of soy sauce before drying them. Jerky will  keep
for three months in an airtight container, for longer if frozen.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-11-1991
issue - The Springfield Union-News  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-31-1995  Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1138
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 6.3mg
Potassium: 334.4mg
Carbohydrates: 238.5g
Fiber: 8.4g
Sugar: <1g
Protein: 32.3g