Beef is first seasoned or cured with salt and selected spices. This step does more than add flavor—it also helps draw moisture from the meat, which is essential for the drying process. Recipes vary depending on the region and tradition, so different combinations of salt and spices can give the finished beef a distinctive taste.

After curing, the meat is dried slowly under controlled conditions until it becomes firm and loses much of its moisture. Traditional methods may involve hanging the beef in a cool, dry environment, while modern approaches can use a dehydrator or oven. Temperature, airflow, and drying time all matter because the goal is to create the right texture while reducing food-safety risks.