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5 pieces goat, camel, or beef meat
1. Cut the meat into strips about ten or twelve inched long, two inches wide, and half inch thick; then blanch them in boiling water for up to five minutes, and then drain them and discard the water.
2. Hang these strips on hooks in a cool basement or another well-ventilated area free from insects. preferably a screened one for several months, checking on them daily.
3.When ready to use them, reconstitute as many as wanted for half an hour in boiled then cooled water. Cut and eat as desired.