Bison Jerky (First Nations)

This recipe is a modern adaptation of a traditional way to preserve meat. Bison would have been the preferred meat of First Nation's people on the Prairies but it works well with beef too.

2-3 lb lean ground beef, flank, or bison steak, cut into ½” strips
1 Tbsp. sea salt
1 Tbsp. garlic powder
1 tsp. black pepper, freshly ground
1 tsp. onion salt
½ cup Worcestershire sauce
¼ cup soy sauce
1 tsp. liquid smoke (optional)

Place strips of steak in a large bowl. Combine the remaining ingredients, stirring well. Pour over the meat, mixing thoroughly. Cover and refrigerate for 12 hours or overnight.

In the morning, cover one of your oven racks with foil completely. Remove strips from marinade and lay on top of the foil in a single layer. Turn on oven to lowest setting and leave door open 1" (2.5 cm). Allow the steak to dry for 10-12 hours. Pack in plastic bags and refrigerate until ready for the trail ride.

Cook’s Notes: Place the meat in the freezer for an hour for easier cutting.