6 to 8
By Naomi Duguid
This jerky is hauntingly delicious as a snack with drinks or as part of a meal. The main ingredient for the recipe is time. The meat—beef or pork—is rubbed with a spice blend, then dried. Traditionally that would mean air-drying for 2 or 3 days, but I take a shortcut and dry it in a low oven for several hours. Just before serving, the meat is sliced and lightly shallow-fried.