1. Remove all visible fat from the meat. 2. Cut the meat into slices between 1/8 and ¼ inch thick. This is done more easily if the meat is frozen partially so that it is somewhat rigid. 3. Blend the sauces and the seasonings in a bowl to make a marinade for the meat. 4. Stir the slices of meat in the marinade to moisten all portions of the meat with the marinade. 5. Let stand in the marinade overnight (in refrigerator). 6. With a piece of aluminum foil on the bottom oven rack to catch the drip, arrange the strips of meat on the oven racks. 7. Slide the oven racks into the oven and dry the meat at 140 to 150 degrees F until the meat is hard and dry (about 5 to 12 hours, depending on the thickness of the meat). Prop the oven door open with tongs so moisture can escape. 8. Meat can also be dried in the sun, using a barbeque grill. This will require up to 4 days, with indoor storage at night. 9. After jerky is dry, use paper toweling to pat off any beads of oil on the surface. 10. Cool before storing in plastic bags or other airtight containers. ---------------------------------------------------------------------------
Nutrition
Ingredients
