02-26-2004, 05:54 PM
Meat; cut into 1/2" thickBy 1" wide
Wire or Cord
- brine solution --
1 cup salt
1 ga boiling
Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or
cored. Dip into boiling brine solution (1 cup salt to 1 gallon water) until
meat loses its red color. Remove meat from water and let drip dry. Hang near
a fire, but not so close as to cook the meat. May be air dried or sun dried,
but this takes much longer (days or weeks), and the meat must be protected
from insects.
[signature]
Wire or Cord
- brine solution --
1 cup salt
1 ga boiling
Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or
cored. Dip into boiling brine solution (1 cup salt to 1 gallon water) until
meat loses its red color. Remove meat from water and let drip dry. Hang near
a fire, but not so close as to cook the meat. May be air dried or sun dried,
but this takes much longer (days or weeks), and the meat must be protected
from insects.
[signature]