| Buffalo Jerky
1 to 3 buffalo flank steaks or London broils
Shoyu sauce
Garlic powder
Trim all visible fat from meat and cut slices, 1/4 thick or less. Cut slices across the grain. Meat is easier to slice thinly if partially frozen. In a large bowl or pan, alternate layers of meat slices, shoyu, and garlic powder. Marinate in refrigerator at least overnight, or up to 24 hours. Spread slices on oven racks. |
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Set oven temperature at 140 to 150ºF. Prop oven door slightly open to allow moisture to escape. Dry for approximately 8 hours, or until dry but not brittle. Will keep well without refrigeration, but may be stored in refrigerator or freezer. Or use a Dehydrator & follow manufactures instructions. Buffalo Jerky
Slice buffalo meat along the grain into strips 1/8 inch thick, 1/2 inch wide, and 2 to 3 inches long. Marinate 1 1/2 pounds meat for 10 to 12 hours in: 1/4 cup of soy sauce, 1 teaspoon of onion powder, 3/4 teaspoon of black pepper, 1/2 teaspoon of salt 1/4 teaspoon of garlic powder and 1/4 cup of Worcestershire sauce. Hang them on a rack in a pan and bake at 200ºF. until dry. To prepare outside, suspend over a fire or drape on bushes to dry in the sun. Recipe circa 1907 |
