Moose jerky

Salted and dried moose steak. Can be done with cow, deer, moose etc.

Recipe: cover in salt for 12 hours in the fridge. Take out and dry it with a cloth. Put it outside in a drying cage during late fall or early spring. Let it dry for several weeks. If it's not dry enough let it dry in the fridge for a few days. Cut in thin slices and enjoy. Preferebly with a glass of red or a beer.