Modern Version of Apache Dried Meat
Purchase several pounds of lean beef roast or round steak. Trim away any fat and cut up the meat into large very thin slices.
Hang the meat out to dry on a string or clothesline out of the reach of animals. Space the pieces so that they do not touch each other. They should be in a well ventilated area but not so windy that they fall from the string. Shade is preferable to sun but not essential (The sunís heat can melt the fat and slow down the drying).
Do not leave the meat out overnight. Stray animals are very tricky. The meat may take 3 to 5 days to dry thoroughly. Don’t worry about flies because there is very little they can do. You can sit and shoo flies if you want to.
When fully dry, the meat will be hard and stiff. It stores very well at this stage if kept in a cloth bag. It can be broken into pieces and boiled for soup or other recipes or it can be eaten as is. Most prefer it cooked and pounded.
To cook the meat, you can brush it with vegetable oil instead of distributing little pieces of its own fat to render as it cooks. Place the meat in a shallow pan and cook at 350 degrees in the oven for about 5 minutes. Watch closely because the meat cooks very quickly.
Those who like salt may salt the meat while hot from the oven. The meat can be eaten or stored when it is cooked or can be pounded. To pound the meat, use a hammer and an anvil of some sort or some hard surface that can resist repeated hammering. Pound the meat thoroughly into powdery shreds. This can be taken on trips and eaten as is or used in recipes for soup or gravy.