Jerky — light, compact, doesn’t spoil. The Amish take it to the field.
Preparation
Lean meat, no fat. Slice 3–5 mm. With grain — tougher, stores longer. Against — softer.
Marinade
Salt, pepper, garlic. Optional: soy sauce, brown sugar, paprika. Soak 12–24 hours.
Drying
Sun: 2–3 days. Oven: 60–70°C, 4–8 hours. Smokehouse: smoke + dry.
Doneness
Flexes and cracks but doesn’t snap. Snapping = overdried.
Storage
Paper bag 1–2 months. Jar 3–6. Cellar up to a year.