1 to 3 buffalo flank steaks or London broils Shoyu sauce Garlic powder
Trim all visible fat from meat and cut slices, 1/4 thick or less. Cut slices across the grain. Meat is easier to slice thinly if partially frozen. In a large bowl or pan, alternate layers of meat slices, shoyu, and garlic powder. Marinate in refrigerator at least overnight, or up to 24 hours. Spread slices on oven racks.
Set oven temperature at 140 to 150ºF. Prop oven door slightly open to allow moisture to escape. Dry for approximately 8 hours, or until dry but not brittle. Will keep well without refrigeration, but may be stored in refrigerator or freezer. Or use a Dehydrator & follow manufactures instructions.
Buffalo Jerky
Slice buffalo meat along the grain into strips 1/8 inch thick, 1/2 inch wide, and 2 to 3 inches long. Marinate 1 1/2 pounds meat for 10 to 12 hours in: 1/4 cup of soy sauce, 1 teaspoon of onion powder, 3/4 teaspoon of black pepper, 1/2 teaspoon of salt 1/4 teaspoon of garlic powder and 1/4 cup of Worcestershire sauce. Hang them on a rack in a pan and bake at 200ºF. until dry. To prepare outside, suspend over a fire or drape on bushes to dry in the sun. Recipe circa 1907
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