Drying or even smoking meat for a day will not produce jerky.This is merely searing the meat to keep insects out.Drying actually takes several days.A food dehydrator or open oven are faster.Moisture content can vary.Dry it to cardboard and nutrients are lost.I like it to flex like heavy leather."Trying" or rendering fat is just like the production of whale oil in 19th century.You can actually see three or more distinct distilations in a single container.For our needs,just heat until you can skim off all visible particles.Prime early winter buffalo will have concentrations of fat in the hump etc.You will not see the "marbling" in domestic beef.I cheat and use bacon leavings.<br><br>