Jerky Recipe

We've made Jerky for years from beef and venison, and I believe this will work for almost any kind of meat.

We cut the meat into thin strips, the thinner the strips the crunchier the jerky comes out, maybe 1/4" thick will make chewy jerky. By the way, cut all the fat off the meat as you're stripping.

Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won't get over everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper, or spices that you like the taste of.

Set the oven to WARM, and leave in the oven overnite, or 8-10 hrs. This causes very slow drying. Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container.

From: moynes_r@qis.dofasco.ca (Richard Moynes) in rec.backcountry