A traditional 1800's American version of this dried delicacy is brined jerky. Brined jerky uses very few special ingredients, and can be smoked in a cool smoker or dried in a dehydrator. Recipe: 5 pounds lean red meat (Venison actually works really well) trimmed and cut into 1/4 inch thick strips (cut longways with the grain of the meat) 2 quarts water 1 cup salt 1/2 cup brown sugar or honey 2 cloves garlic crushed (you can sub garlic powder) 1 Tbsp black pepper (fresh cracked is best) 1/2 Medium onion diced In a large pot (large enough to accommodate meat and brine - I use a 7 quart stock pot) bring water, salt, sugar/honey, garlic, black pepper, and onion to a boil. Boil till onion is translucent. Remove from heat and let cool fully. Put sliced meat into liquid, stirring to ensure all the meat is wet and immersed. Allow meat to marinate at least 8 hours, overnight is fine - refrigeration is not needed, just make sure the meat is fully immersed in the brine solution and put a lid on the pot. The amount of sugar/salt in this solution is very unfriendly to bacteria and such. Remove meat from brine and rinse lightly. Pat dry and place in smoker on racks or in dehydrator on racks. Process until meat is leathery but completely dry. Some salt may bloom on the surface, this is normal and fine. Put in an airtight container this meat will last for 6 months easily, if it is not eaten before then. Tip: if you want that smokey taste but do not have a smoker that you can attend to and plan on dehydrating the meat - add a few drops of liquid smoke to the brine after it has cooled, before you add in the meat. Also - By far the best dehydrating rig, and cheapest comes in the form of a reptile IR heater, a ceramic light fixture, a piece of scrap lumber, an old extension cord and a battery powered tent fan. Total cost for me? 25 bucks because I had to buy the lamp holder. This rig is far superior to any light bulb rig, because as we all know long exposure to light destroys nutritive value. You cut the wires on the extension cord (not the plug end that goes in the electrical socket), separate and strip them back 1/2". Wire these to the lamp holder. Mount the lamp holder on the wood scrap (I used a small piece of 2x4) - just make sure the scrap wood can sit in the bottom of your oven without hitting the element - if you have an electric oven. Screw in the IR reptile heater. Set in the bottom of the oven. Set the tent fan (this is the one I own and it works great) next to it, turn it on. Load the racks with foods to be dehydrated. Plug in the extension cord to turn the IR heater on. Prop the oven door open with a 1" wad of old (washed) tinfoil to allow moist, warm air to escape. The IR heater generates a nice steady heat and the fan circulates the air. As with anything, YMMV, this works for me.