Season and cure
Mix salt, pepper, spices, and vinegar/lemon juice.
Rub the mixture thoroughly into the meat slices.
Place in a covered container and refrigerate for 12–24 hours.
Dry the meat
Arrange slices on racks, leaving space between them.
Dry using one of these methods:
Traditional air-drying: Hang in a clean, dry, well-ventilated place for several days.
Oven: Dry at 70–80°C (160–175°F) with the door slightly open for 4–6 hours.
Dehydrator: Dry at 65–70°C (150–160°F) until firm and dry.
Cool and store
Let cool completely.
Store in an airtight container in a cool place or refrigerate for longer shelf life.
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