Meat drying tips

Meat will quickly rot in the hot and humid regions. To avoid wasted percumanya food, there are some simple ways to preserve meat are common,one of them is to dry them.
Some simple ways you can do to dry meat, such as:- Beef sliced thinly and dried using a dryer thermal powersun. Dryer with solar heat also serves to protect the meat so as not surrounded by flies, insects and other animals, and this tool will make the meat dry faster. Before drying, the meat should be crushed first with salt to make it lasting longer.- Salted dried meat. Can use any type of meat. Iris-irislah meat with a thickness of 1 cm and 2.5 cm wide, can be any length. Make a solution of 7 liters of water with 1 kg of salt. It should be quite salty solution until the eggs to float. Slices soak in the solution for 2 days. Then, take the meat and dry in the sun, with slices of meat hanging on a rope or wire in sunlight. When it has dried, the meat can be smoked or stored in a container with good air flow and free from insects. -- Smoking of meat. Before you smoked, you should soak the meat in salt water solution or a squeeze-squeezed with a lot of salt first so the meat could last longer. The furnace of clay with a chimney is the best way to direct the hot smoke heats the meat. Hang this meat slices on top of a chimney, or meat can be hung above the firewood stove in the kitchen just like that. Once dry, keep the bacon from insects or can be stored in a dry container.