JERKY
Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire, cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat, wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)
Cut away all fat, gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups, stews and pemmican. It will literally keep for years without refrigeration.