- 1). Rinse the meat and cut it into a 5-inch strip for small dogs, or an 8- to 12-inch strip for large dogs.
- 2). Mix a solution of 2 qts. of water and 1 cup of salt in a bowl. Soak the meat in the salt solution overnight in the refrigerator.
- 3). Lay the pieces of meat on a cooling rack that has been placed on a cookie sheet.
- 4). Put the cookie sheet in a 225-degree-Fahrenheit oven with the door partially open to allow steam to escape.
- 5). Dry the meat in the oven, checking it every hour or so to see how it's doing. It is done when it has shrunk and appears to be at least 75 percent dry. It doesn't have to be completely dry.
- 6). Store the beef pizzle in an air tight container.
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