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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