Beef can be preserved by first seasoning or curing it with salt and selected spices. This adds flavor while drawing moisture from the meat, an important part of the preservation process. Different recipes and regions use different seasonings, giving the finished beef its own distinctive taste.
After curing, the beef is slowly dried under controlled conditions until it becomes firm and loses much of its moisture. Traditional methods may involve hanging the meat in a cool, dry environment, while modern approaches can use dehydrators or ovens.
Proper temperature, airflow, and
