Jerky is a ready-to-eat bison treat that can be as close as your refrigerator.
It's easy to make and keeps for weeks.
A quality food dehydrator can run upwards of nearly $300 - a necessity if one is doing pounds and pounds of jerky.
But for doing small batches, like a pound or two of marinated raw meat at a time, a regular convection oven will do a great job.
Jerky making is part art form, part science.
The art form part is all about the seasoning mix that gives the jerky its flavor.
There are hundreds of possibilities.
The science part is all about salt curing and drying.
Properly cured and dried bison jerky should keep for several weeks in the refrigerator.
This recipe is for a pleasant tasting sweet jerky.
It does not come off as being overly spicy.
For added heat and spiciness add a 1/2 tsp of ground cayenne pepper to the mix.
MARINADE INGREDIENT MIX FOR 1 LB OF SLICED RAW MEAT
liquid smoke (optional)
Use either round or flank steak.
Any fat should be trimmed away.
For best results slice meat evenly in thickness, about 3/16 of an inch is suggested.
Cutting the meat evenly is most easily done when it is partially frozen.
Meat strip lengths can be about 6 inches long.
Cut the meat with the grain for chewier texture; against the grain for jerky that is easier to chew.
Combine meat strips with the marinade.
Cover and refrigerate for 12 hours.
The next day pat the meat strips dry on kitchen towel.
Suspend from the top rack in the oven using toothpicks.
Dry in a 170F convection oven for 4 to 6 hours.
Meat strips should still have plenty of flexibility in them and not be bone dry when done.
Makes about 6 ounces of finished jerky.
Store in the refrigerator in a closed container.