Preparation / Directions:
1. Use lean meat (if using beef, the author likes to use flank or top
round...Richard and I use Eye of the Round...we buy several when Safeway
them on sale) Cut off any visible fat as fat can make dried meats turn
2. Cut the meat (that has been partially frozen, which makes it easier to
thin and uniformly) with the grain, although we have also cut against and
out very tender, into long narrow strips about 1/4 - inch thick. Meat
cut before drying as fresh partially frozen meat is a lot easier to cut than
3. If choosing to marinate, place meat in marinade of your choice for at
1 hour and up to 24 hours in the refrigerator;,drain. We do ours for 24
hours...imparts a far stronger taste!!
4. Dry in a single layer (sides not touching each other) at 145* for
approximately 5 to 10 hours ( usually about 6 hours) or until meat is
but does not break when bent. Occasionally check meat and remove any excess
oils from the surface of the meat if any forms with a paper towel. (We have
never had this problem with Eye of the Round roasts) Drying times will be
considerably increased if using thicker slices of meat!!
5. Cool the meat thoroughly and store in airtight containers. We store ours
the fridge and the rest i the freezer...keeps fresher longer!!! (This
guarantees freshness, less chance of food poisoning and less chance of
rancidity from fat if there is any there).
6. For estimating the amount of meat you will need, remember meat will dry
about 1/4 of it's fresh weigh