THIS is why I posted!
Thanks, jfb!
As I understand it, back in the day people used to make s*it on a shingle with dehydrated beef. Jerky, a can of mushroom soup, some toast and that’s some good SHTF eatin.
Here it is... this is not a dry rub, this is a wet recipe, it takes 5 to 7 days to marinade, then 4 to 5 hours in the oven ( it is worth it ) you will need:
3 pounds of your favorite meat, cut into strips about 1/4 inch thick, by however wide and long you want
a 12 ounce bottle of soy sauce
a 12 ounce bottle of teryaki sauce
about a 1/4 cup of italian dressing
about a 1/4 cup of steak sauce
ceyanne pepper, black pepper
a 1 gallon ziplock bag
get a tall thin mixing bowl, add all wet ingredients, stir with a metal whisk, add a thin layer of ceyanne pepper( cover the entire top of the bowl, but a very thin layer) whisk thoroughly.. add a THICK layer of black pepper, whisk thoroughly, set aside
cut meat and place in sink with cold water for a few minutes... squeeze meat and layer into ziplock, add marinade, squeeze out the air and seal. Place into refrigerator in a vessel ( I use a meat loaf pan ) leave there for 5 to 7 days, turning bag over once a day.
On drying day, pull lower rack out of oven and line with tin foil ( this is to catch drippings, so you don’t trash your oven and piss off your wife ) put this rack on the bottom level of oven. Pull out upper rack. Set this rack on a layer of paper towel ( to catch the drippings, so you do not trash your counter and piss off your wife )set oven to 180 degrees. Line another area of the counter with paper towel. Take bag “o” meat and dump it into the sink. lay out the meat on the paper towel. when all laid out, place a layer on top of the meat and GENTLY pat it ( you want the meat to be wet, not soaking) discard top layer of paper towel. stretch meat out on rack, not too much stretching, but enough to keep it straight. fill rack with meat, you do not have to leave any gaps, these will form as it dries. Put rack in next to top level of oven, prop door open slightly ( I use a wooden spoon, just a crack is all you need) and walk away......
in about 2 hours, you will begin to smell the wonderful aroma.... now, you can either pull some meat out a little wet, kinda like a kipper steak, or dry it to jerky consistency...either way, I will bet a third of it is eaten before it even gets out of the oven..after about 3 hours begin to check it, some will dry faster than others.. if you have a double batch, as some dries, put new pieces in their place...
you can customise this easy... I have substitued the italian with french... have added cholula.. garlic powder, etc.... but the basic recipe will make you very happy... ( hint, the worse the cut of meat, the better it will jerk )....good luck, and let me know how it turns out for you ( my boy just got a 4 point, my kitchen will be crankin out jerkey for weeks )