Getting your player ready...
From “Southwest Indian Cookbook,” by Marcia Keegan.
Ingredients
Lean beef, venison or lamb
Directions
Slice meat into slices about 1/4 inch thick. Salt moderately on both sides.
Hang meat to dry in full sun, turning occasionally. At end of the day bring meat indoors and hang in a dry place. Return to full sun the following day. The meat will dry in several days to a week. When thorougly dried store in covered container.
