Native Americans have made their game into jerky for winter meat as far back as anyone can remember, because in the early days they had no other way to preserve it. One of the best jerky-makers in Montana is lifelong resident Mark Annin. He has generously allowed Montana Cyberzine to share one of the recipes from his book. . Teriyaki Beef Jerky First get about 10 pounds of lean jerky beef from your butcher. Mark recommends rump, round, or loin end, as lean as possible.
Second step is to prepare the marinade.
One 8 oz. Put the meat in one piece at a time, making sure each piece is covered with marinade. Cover and let it marinate overnight in the refrigerator. Do not blot. The next step is to season the meat with a cure.