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Any tips on making jerkey over a campfire with minimal equipment? I discovered a method that sort of works, illustrated here. Arrange thinly sliced meat on one side of a pyramidal rock and push the other side against the hot coals. Test the temperature of the rock with your hand from time to time -- it should be just too hot to touch comfortably, but not so hot it burns you. You're trying to dehydrate the meat, not cook it. If the rock gets too hot, the meat can shrivel to a crisp..
I invented this when I was hiking in Morocco and managed to get some fresh goat meat from a village; I stewed half of it with the marrow bone, and made the rest into jerkey. Didn't have anything to season it with, but I sealed it in a bag with some crushed rosemary, which added a bit of flavor.
