Title: Pillow case jerky
 Categories: Beef, Smoker
      Yield: 1 Batch
 
      1 lg Boneless butt roast
           Salt & pepper
 
  Get as large a boneless butt as you can.  Cut the individual muscles
  out of the meat and cut off and discard all the fat and connecting
  tissue. Cut the meat across the grain as thin as possible.  1/16 to
  1/8th of an inch. The thinner the slices, the easier it will be to
  dry. Salt and pepper the meat generously on both sides, using more
  pepper than salt. Lay out the meat strips on a cake or oven rack
  without overlapping them. Set the rack in an insert fireplace
  (smoker) and cook on low heat for 8 to 10 hours, turning every 3 to 4
  hours, until dried. You can do the same with a dehydrator or oven,
  but it won't turn out as good. After it's done, store in a
  pillowcase. Don't STORE it in plastic, as the meat has to be able to
  breathe, and a paper sack will leave a paper taste.