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Category : The Four Legged       Region : Plains ~ Plateau       Rating : 5
jerky

Contributor : mustang861

Tribal Affiliation : German British Norweigan Irish Cherokee Comanche

Orgin of Recipe : books

Type of Dish : Contemporary & Traditional

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Ingredients

  • unmarinated fajita meat
  • large ammounts of salt

Directions

Take the fajita meat,cut it in extremely thin slices,and lay it in a plate of salt. Flip the meat, then lay it on a rack outside where the sun hits hard. Let it stay all day and night. Salt it again the next day and keep it in the sun again.It takes about three to four days to prepare. Everyday salt it so it will not spoil.

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