At your local butcher, Mexican or Asian Market, get a pound of raw beef tendons (they are normally very cheap).

Conventional or Mini Oven directions

1. Remove any fat attached to them

2. Cut vertically into 1” wide strips and 3”-5” long

3. Place in a oven at 250° for 3 hours

4. Flip tendons and cook for an additional 3 hours

Convection oven directions

1. Rove any fat attached to them

2. Cut vertically into 1” wide strips and 3”-5” long

3. Place in oven at 300° for 2 hours

4. Flip tendons and cook for an additional 2 hours

After baking

Pat dry with a paper towel to remove grease.

Store in fridge for one week or freeze in ziplock bag for one month.