Select a piece of meat as free from fat as possible (top or bottom round is excellent), and partially freeze to facilitate slicing. Remove fat. (Fat on the meat would turn rancid with time and defeat the purpose of the jerky). When meat is half frozen, slice carefully into long, thin strips. Place the strips in a crockery bowl and weight them down by placing a saucer or bowl which fits the bowl, down on top of the meat, topped by a quart jar full of water. Place bowl in refrigerator overnight. This tenderizes the meat.
About 8 o’clock the next morning, remove the strips from the bowl, and season them with as much salt as you like (A dash of liquid smoke gives an interesting flavor). Then lay each strip on the rack in your oven, and turn the oven on to just heat or whatever is the lowest on your oven. Leave the oven door closed at the same temperature for 8 hours. Remove the strips of jerky from the rack, and store in a covered (not sealed) jar. I have had jerky keep perfectly for as long as two years). Makes excellent “munching” food for long car trips, snacks, etc. Can also be cooked up, along with vegetables, to make soup or stew.
-Gloria Freeman, Indian Center News, Seattle, WA, February 19, 1960*
*Reprinted with permission from the American Indian Women’s Service League, 3-11-10