Cut meat into 1/8" thick strips (from partially frozen). Make sure to trim and discard fat as it renders a rancid taste.

Soak strips in liquid mix for 8 to 24 hours.

Shake dry mix evenly on both sides while hanging meat.

Meat can be dried in the sun above open fire on long wooden sticks, heat must be hot enough to withdraw moisture but not cook it. If weather is not agreeable jerky can be made in the oven. Place foil tray on lowest rack to catch drippings. Set oven to 150° and dry overnight.

Be sure ti leave space between strips for good air flow and rotate strips for even drying.