At your local butcher, Mexican or Asian Market, get a pound of raw beef tendons (they are normally very cheap).
Remove any fat attached to them
Cut vertically into 1” wide strips and 3”-5” long
Place in a oven at 250° for 3 hours
Flip tendons and cook for an additional 3 hours
Rove any fat attached to them
Cut vertically into 1” wide strips and 3”-5” long
Place in oven at 300° for 2 hours
Flip tendons and cook for an additional 2 hours
Pat dry with a paper towel to remove grease.
Store in fridge for one week or freeze in ziplock bag for one month.