Last autumn, something motivated me to try preserving meat for the first time. I didn’t want to try to make beef jerky yet (though I do love it). I just wanted to experiment to find an extremely simple way to dry out meat at home without smoking it over a fire (which I will try soon).
So I bought some beef cubes from the supermarket, sliced them thin (about 5 mm/0.2″ thick) and packed them in layers of sea salt. After a day or two in the refrigerator, I took them out and stuck them on a thin metal rod. After about a week, the pieces were completely dry and hard. Shortly after this, I brought some pieces along on a camping trip, soaked them in water for about 1.5 hours (should have been much longer, like 4 or 5 hours) and then fried them in oil. It tasted like beef bacon!
Soaking in water:
Frying in oil:
Several months later, the meat looks/feels exactly the way it did when I dried it, so I think it should stay well preserved for a long time. It seems that this method definitely has some potential. The next time I cook with this meat, I will soak it for several hours to remove more salt and allow it to absorb more water and then I will make a stew with it using potatoes, onions, carrots etc. as well.