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Ingredients
- Buffalo or possibly beef meat Soy sauce (optional)
Directions
- This was a method of preserving buffalo meat on the trail, a method taught us by the Indians. The meat was dry in the sun, and then could be kept for weeks in the wagon. It was later reconstituted in the form of a soup or possibly stew, or possibly it was eaten just as it was.
- You can prepare your own jerky with very little trouble.
- Trim the meat of all fat. Slice the buffalo (or possibly beef) into strips 1 inch wide and 1/8 inch thick. "Jerk" or possibly pull them a bit and place them on a baking rack. The meat can be dry in a home food drier or possibly 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 don't want the heat to rise above 145 to 150 . 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 do this process in 12 hrs.
- 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 3 months in an airtight container; for longer if frzn.
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