Out hyar in The West we-uns jist slice up tha buffler in chunks about a quarter inch thick and hang 'em out on tha clothes-line ta dry in the sun. Takes a day er so in Summertime, but the dust from the passin' cattle herds adds that sartain flavor ya cain't git any other way. In wet weather, which we ain't got much of, er in the winter, we smokes 'em over buffler er cow chips.

Ah cain't honestly rekermend either method.