Bone four large rabbits and cut the meat into finger size strips, slicing with the grain. Marinate overnight in a brine solution with whatever spices you prefer. Sage, marjoram, allspice, celery seeds, basil, thyme, black pepper, cayenne pepper, nutmeg, cinnamon, tarragon, oregano, lemon or lime juice, garlic, rosemary, Tabasco, A-1 and Worcestershire are good in any combination. After marinating, lay meat strips together on a cookie sheet and place in an oven set at a warm temperature. Leave oven door open slightly to allow moisture to escape. Dry strips for 8 hours, turn, and dry 4 hours more. If you have more meat than will fit in the oven at one time, keep excess meat marinating in refrigerator until you have room. The finished jerky will keep for several months, unrefrigerated in an airtight container. It will keep practically forever in ziplock bags in the refrigerator or freezer.