1 loaf sandwich bread
8 slices cheese
3 c. milk
3 c. chicken
4 eggs
1 can mushroom soup

Marinate the meat for 1 hour, then drain in a colander. Place on trays to dry. For faster drying, do not overlap the meat on the trays and turn the meat over at least once during the drying period. Dry at 145°F for 8 to 10 hours. It is ready when it bends like a green willow without breaking. Long term storage should be in the refrigerator.