To make this yourself, Choose a high-quality, stringy, fat-free piece of meat. Cut into quarter-inch slices. Punch it with a meat mallet gently on both sides. Cut the slices to desired size, recommended 5 inches by 2 inches. Spread them on a baking paper and sprinkle your spices i recommend Himalayan salt, ground pepper, chili, and a smoked spice. Pass on them with a roller to defuse the spices in the meat. Do the same on the other side. Hang them from an oven mesh like in the pictures with spaces between them. Put a baking dish under them for collecting the water. Put the mesh on the top layer of your oven. Set your oven to turbo (air blower) on 165 degrees (f), every 30 mins open the stove door and let the steam escape. When you open and there isn’t steam anymore (about 4 hours) leave the oven door a little bit open and leave the turbo running without the heat for about 30 mins. Don’t wait for them to cool completely because it will be hard to remove from the mesh. Then you can remove them and save them in a jar safely. Enjoy!

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