I cut the meat along the grain/muscle fibres in 2cm thick slices (approx 3/4 inch). Just a short time with a little vinegar and coarse salt, say 30 mins or so. Then rub in some nice spices. Coriander, black pepper and chili flakes always, but you could throw in some crushed szechuan pepper, garlic powder, smoked paprika or crushed juniper berries for variety.
Drying in a box with a fan, no heat, just room temperature. Done in 3-4 days.
I have usually used eye round (of beef), but once did it from the heart of a moose. Eye round is normally not a very expensive cut. It's not really tender, but the muscle fibre orientation makes it easy to get pieces where you always cut across the grain, so it does not matter that much.
What other cuts are favourites?
