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the traditional way is to build a thin rack of green wood over a small, slow burning fire. This is done in like alaska where the air is quite dry, the fire and smoke is just to keep the flies off the meat. After a day and a night adding small amounts it should be ready. Also places like utah, arizona, california and nevada can air dry meat because it is so uniformly dry there. The other way is to add more heat and time until the meat becomes very dry to the touch and hard, then there is also pemmican. I store stuff I make in the dehydrator when i see a sale on chuck or other cuts that yield a lot. It's not the real deal but closer to the stuff you buy at the gas station.
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