I used to think of it as the strange stuff I’d see in strange gas stations on my strange cross country road trips. It was usually in stick form, a long tubular stick, wrapped in a coating of plastic, with a peculiar name like… Slim Jim, not because it made you slim, but because it was a slim, tubular portion…in a coating of plastic.
But then, I made my own. It was not slim, it was not tubular, and there was no plastic. No, there was just meat and slow dry heat, and a few seasonings of my choosing.
One of the simplest ways of preserving meat is by drying it. It is also one of the simplest. Fresh strips of meat are often first soaked in a marinade or brine, then traditionally, hung to dry in the sun, the attic or other dry place. Some people let it hang over a slow, smoky fire, which adds flavor and discourages flies. You can, of course be modern, and use the oven or a dehydrator.
This recipe works for so many meats, the most popular are venison or elk… I’ve seen it used for pheasant too.
Give it a try sometime!