THIS RECIPE JUST DIDN'T SEEM TO FIT WITH THE OTHER JERKY RECIPES
Cut alligator tail into long strips one inch wide and one quarter inch thick or less.
Prepare "jerky salt mix" either with your favorite or mine:
1 part garlic salt
1 part black or other pepper (swamp folk mostly use Tony Chacheries creole seasoning, Opelousas, LA)
Sprinkle a thin layer of 'jerky salt mix' on cutting board and lay alligator strips on salt mix. Sprinkle a layer of salt mix on top of alligator, so both sides are completely salted. Stick a toothpick through one end of each meat strip and suspend strips from oven or smoker rack after shaking off excess salt.
Heat or smoke around 120 degrees until dry (about four hours). Leave longer for super dry.
Store jerky in airtight containers, such as jars, and it will keep forever.