Prepare the meat
Trim all visible fat (fat spoils faster).
Slice the beef thinly, against or with the grain depending on preferred chew.
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:
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