Slice your meat as usual for jerky. Add spices, then add enough Kefiili to coat the meat. Put it in the fridge for 3 days or so, then dry it as usual (you don’t have to wash off the Kefiili -- it kind of disappears as it dries). The meat will cure in the Kefiili somewhat, giving your jerky a pepperoni-like flavor that is just delicious.

 

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