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LOCATION: Recipes >> Preserving Meats >> Jerky 01

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Jerky

Cut the meat into thin strips, the thinner the strips the crunchier
the jerky comes out, maybe 1/4 " thick will make chewy jerky. 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
and seasoned salt, or your favourite spices.

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.

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