Cut meat into thin strips.
Boil for about 3 minutes in salted water (5%) until the meat color fades.
Cooking too long will give the meat a cooked flavor that is not characteristic of dried meat.
Hang the meat in a smokehouse and smoke in the cold for 1h30 to 2 hours. You can coat the meat with spices before smoking if desired.
Put the dried meat in a jar and store in a cool, dry place.