Category : International Cuisine
Author : daddydude
Hits : 2713
Date : 05/12/2002
Salting mixture:1 lb salt2 oz sugar1 oz saltpeterpepper and chili spices --to taste
Cut strips of meat following the grain ofmuscle. Make strips 2 inches wide and 1 inch thick. Best made duringcool dry weather if possible.Salt the meat by rubbing the mixture in well and leave in the basinof salt mixture overnight. Dip a cloth in vinegar, wring dry andwhip the meat well.Hang the strips of meat in a cool, dry, well ventilated place untildry.You can also hang the meat on an oven rack placed in the top slot ofthe oven. Dry the meat on low heat.
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