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Hound Jerky

(recipe, Laura Grace Weldon)


Choose lower-priced cuts or meats marked down for same-day purchase. Also, save fatty or tough pieces cut off from roasts or steaks. In my tests, beef tongue made the best jerky. You might also consider trying beef heart.


  1. Cheaper cuts of meat, plus scraps from cooking (see Introduction, above)


  1. Set a metal cooling rack on a jelly-roll pan or rimmed baking sheet.
  2. Slice the meat into uniformly thin strips and arrange on the rack. (The pieces will shrink, so they can be placed close together.)
  3. Bake at the lowest oven setting; between 150 and 200 degrees is best. Depending on the meat's thickness, this process may take 4 to 8 hours; check every hour or two. Liver and fatty cuts will dry more slowly. The texture of the final product is up to you. You may leave it somewhat chewy, or wait until it’s completely dry.
  4. When it’s done to your satisfaction, let it cool completely before storing in the refrigerator or freezer. (Because there are no salts used in the process, this jerky cannot be left out at room temperature.)