Prep Time
12h
Cook Time
12h
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.
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ingredients
2
- 3 pounds lean round beef, flank, or bison steak, cut into 1/2-inch strips
1
tbsp salt
1
tbsp garlic powder
1
tsp fresh ground black pepper
1
tsp onion salt
½
cup Worcestershire sauce
¼
cup soy sauce
1
tsp liquid smoke (optional)
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directions
Notes
Place the meat in the freezer for an hour for easier cutting
Step 1
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.
Step 2
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.