Drying has been a preferred method of preserving meat for as far back as history records, and it is still a favorite method today. Dried meat resists spoilage and is easy to store and transport, making it a perfect food for traveling, camping and hiking. Meat preserved by drying holds flavors and spices very well and makes a delicious treat anytime. You can dry your own meat at home using your oven.
Mix all of the ingredients together in the bowl. This will be your marinade.
Cut the meat into thin strips and place in the marinade. Cover and refrigerate overnight.
Remove the meat from the marinade and place the strips on some paper towels. Lightly pat the strips dry, being sure not to remove too much of the spices and flavoring.
Heat the oven to 150 degrees Fahrenheit and place the strips directly on the oven racks. Keep the oven door open a crack to allow moisture to escape.
Dry the meat in the oven until it is firm yet flexible. Drying times will vary depending on the thickness of the meat from approximately two to six hours.
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David Johnston works internationally as a freelance writer and editor in a number of professional fields. He received his bachelor’s degree in English from the University of Colorado at Colorado Springs.