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Trim the meat. Carefully remove all of the fat, tendons and gristle. You should be left with just lean meat.
Cut the meat into strips that are 1 1/2 inches wide by 1/2-inch thick and as long as possible. Cut the meat with the grain, not against it.
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Season the meat. Rub the jerky strips with coarse ground pepper and salt. The pepper with keep the flies away from the meat and the salt will help preserve it. Both of the spices will add flavor as well.
Build a small fire. Don't use woods that have a lot of resin; which will add an unwanted flavor to the jerky. Green hardwoods or the wood from fruit trees are recommended to enhance the taste. Keep the flames low by spreading out the burning logs with a fire poker if the fire gets to big. Don't add wood too often. The smoke from the fire is supposed to repel insects and animals, not to roast the meat.
Securely poke two forked sticks into the ground by the fire with the forked ends up. When anchored, the forked part of the sticks should be about 4 feet above the fire.
Find a cross stick that is long enough to rest securely between the ends of the forked sticks. The cross stick should be made of a sturdy, green, nonpoisonous wood.
Sharpen one end of the cross stick with your knife. Be careful to cut the wood, not yourself.
Push the sharpened end of the cross stick through one end of the jerky strips. Keep the strips of meat at least 1 inch away from each other. Let the free end of the meat hang down.
Place the cross stick over the fire between the upright forked sticks.
Dry the meat in the sun between 9 a.m. and 6 p.m. to avoid getting dew on the meat. Remove the cross stick and bring the meat inside overnight if necessary to prevent moisture damage. The next day, place the meat and cross stick back in the sun to continue drying. The jerky will be done after a few days of drying in the sun.
Read more: http://www.ehow.com/how_7876402_make-indian-meat-drying-rack.html#i...