If you have a dry climate and want to try Indian jerky, cut the meat with the grain into thin strips. Stretch (or jerk) each strip and hang it over a line, or run a length of cotton twine through a hole in one end and fix the twine to a line. Leave the jerky in the sun all day, but take it inside at night and rehang it the next morning. The jerky will be ready in 3 or 4 days. You can also make this jerky in an enclosed area, such as a porch, if you have dry air with good circulation. A screened porch with morning or afternoon sun is ideal, especially if you have a breeze or a fan. The screen also helps keep the insects off the meat.
Although this method works under good conditions, I recommend that the strips of meat be soaked overnight in brine (