Buffalo or beef; trimmed of all fat
You can prepare your own jerky with very little trouble. Trim the meat of all fat. Slice the buffalo (or beef) into strips 1-inch wide and 1/8-inch thick. "Jerk" or pull them a bit and place them on a baking rack. The meat can be dried in a home food drier or it can be placed in your oven overnight. Leave the oven door open and set the thermostat to as low a temperature as possible. You may need to experiment with your oven, as you do not want the heat to rise above 145 degrees to 150 degrees. My large gas oven is perfect for this, as the pilot light is on all the time and the resulting temperature is just right. If you have such an oven, you can complete this process in 12 hours. If you wish some additional flavor in your meat you can soak the slices in a bit of soy sauce before drying them. Jerky will keep for three months in an airtight container, for longer if frozen.
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