Title: Buffalo jerky
 Categories: Game
      Yield: 4 Servings
 
           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 145ø to 150ø. 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