Instructions: Place the beef in the freezer for at least 20 minutes, to facilitate slicing; ice crystals should form, but the meat should remain pliable. Meanwhile, combine the remaining ingredients in a bowl and set aside. Preheat the oven to 175 F.

Remove the beef from the freezer and cut into paper-thin slices across the grain with a razor-sharp knife or a meat slicer. Dredge the beef slices lightly in the dry ingredients and place in a single layer on a rack in a baking dish or pan large enough to hold all the slices.

Place in the oven and cook for at least 10 hours, or until the jerky is dry and somewhat chewy. Turn the meat after 6 hours. Store the jerky in an airtight container in a dark place. Will keep for up to 1 month

Number Of

Servings:15-20 strips

Yield: 20 strips

NOTES : "The best I can tell, jerky originated in the days of the Western movement, with its cattle drives and wagon trains. Jerky derived from the drying techniques used by the Pueblo Indians of the Rio Grande valley in New Mexico for preserving meat over the winter. The pioneers and cowboys would cut meat into thin strips, string them on a piece of cord, and dip them into a boiling brine solution until the meat lost its color. The strips would then be removed and hung up near the campfire to drip dry. Sometimes the meat would be dried in the sun, but the process would take longer and insects would have to be discouraged.

The procedure given here produces a result similar to the historical method. The jerky can be eaten as a snack or used in a sauce with veal stock to accompany beef dishes."

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