The technique of slowly drying meat in the sun over open fires dates back centuries, when the Plains Indians made buffalo jerky and Native Americans of the Pacific Northwest preserved salmon. Of course, the technique was born of the necessity of keeping meat without the benefits of refrigeration, and many other cultures around the world developed similar methods. Following the advent of refrigeration, preserved meats were still used by hunters, hikers, and adventurers traveling for long periods. Today, we prepare jerky not out of necessity but because we enjoy the distinct flavor and texture that the curing and drying process brings. Flank steak also works well for this recipe.
