Buffalo Jerky

Slice meat as thin as possible (slicing when still partially frozen works great). If you can't get the meat super thin, slice to about 1/4" thick and pound it with a meat tenderizer hammer until it is the desired thickness. Mix the above ingredients and coat meat completely. Let meat sit in mixture. For 'gamier' meats I like to leave overnight. Really, it depends on what the animal ate not necessarily the kind of animal. Beef would probably be ready to go right away. Dry the meat. I don't have a dehydrator, if you have one, go for it. I lay the meat on cooling racks and dry in the oven at about 150F for 4 - 6 hours. The length of time depends on the thickness of the meat and if you prefer crispy or chewy jerky. The best way to judge is by tasting and bending the strips every now and again. Notes: I have made this with deer, elk, moose and buffalo. A friend has made it with bear meat. I am sure it would be just fine with beef too. Always a hit at parties where beer is served.