INGREDIENTS

INSTRUCTIONS

Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will
shorten the drying time, so use a meat slicer or have your butcher slice it
for you. Cut across the grain for increased tenderness. Remove excess fat.
In a small bowl, combine all ingredients except meat. Stir to mix well.
Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless
steel container, spooning vinegar mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally and
keeping the mixture tightly covered. Place the meat strips on drying racks.
Do not overlap the strips to ensure good air circulation. Oven temperature
should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After that
it may be lowered to 130 F (55C) until dry. Place aluminum foil or a baking
sheet underneath the drying tray to catch the drippings. Occasionally blot
the jerky with paper towels as it dries to remove beads of oil. Test jerky
for dryness by cooling a piece. When cool it should crack when bent but not
break. There should be no moist spots.
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