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: firstname.lastname@example.org (Richard Moynes) in rec.backcountry
jirkaejc / 123RF Stock Photo 14469808