>>19702
I'm toying with the idea of making dried/smoke-dried meat for a while now. It's possible drying in an oven bur ours not very good so I's rather do it over open fire, this would also give them some smokey flavour. I've some knowledge what meat to get and how it should be sliced, spices should be added (to the raw meat) by the taste so that doesn't really matter, except the salt, as far as I know that's not optional.
I can see myself maek some.