Cut meat diagonally crosswise into 1/4" thick, 2 "
wide strips. Trim away any
fat or gristle. Transfer to a non-metallic pan. Add
the other ingredients and
marinade 24 hours. Arrange meat on racks and let dry
at cool room temperature
overnight (do not refrigerate). Preheat oven to 225.
Line two large baking sheets with foil and set wire
racks on top. Arrange the meat on racks in single
layer. Bake 15 minutes. Reduce heat to 175 F and
continue drying meat another 4
hrs or more. Leave meat on racks to cool and continue
drying for several hours
before bagging it.
