Buffalo Jerky

Title:
Buffalo Jerky

Yield:
4 Servings

Categories:
Game




Ingredients:





          Buffalo or beef meat


          Soy sauce (optional)






   This was a method of preserving buffalo meat on the trail, a method


 taught us by the Indians. The meat was dried in the sun, and then could be


 kept for weeks in the wagon. It was later reconstituted in the form of a


 soup or stew, or 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 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? 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 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 3 months in an airtight container; for longer if


 frozen.


 


 From .
 Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.