Drying meat yourself

Prosciutto, Bündner meat, but also exotic options like jerk or biltong – dried meat specialties from America and Africa – have long since taken the path from their original function of preservation to a culinary specialty. The author shows how to properly dry ham, sausages, pork, beef, lamb, horse, and game meat and create the various sought-after dried meat specialties. The necessary tools are introduced, and the different techniques are explained.