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