Buffalo Jerky Recipe – Lewis and Clark Buffalo Jerky

Elvis Elvis


  • 1 pound buffalo*
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • Dash cayenne pepper

Yield: ~16 servings

To make slicing easier: Freeze meat partially by placing in freezer for 20 minutes to 1 hour.

Cut meat diagonally across the grain so that each piece is 6 inches long and 3 inches wide, and 1/8 inch thick. Trim remaining fat. Place meat strips, salt, pepper and cayenne in plastic bag. Seal and shake bag to coat meat with seasoning.

Buffalo Jerky Recipe   Lewis and Clark Buffalo Jerky

Line a 15x10x1/2-inch pan with aluminum foil. Place wire baking rack on top of pan. Remove meat strips from bag and lay on wire baking rack. Place pan on middle rack of oven. Leave oven door open slightly to allow moisture to escape.

Bake 3 to 4 hours or until meat is dry, but still slightly chewy.

*Buffalo meat available in supermarkets and by special order. Or use lean beef.