Salting mixture: 1 lb salt 2 oz sugar 1 oz saltpeter pepper and chili spices -- to taste Cut strips of beef following the grain of muscle. Make strips 2 inches wide and 1 inch thick. Best made during cool dry weather if possible. Salt the beef by rubbing the mixture in well and leave in the basin of salt mixture overnight. Dip a cloth in vinegar, wring dry and wipe the beef well. Hang the strips of beef in a cool, dry, well ventilated place until dry. You can also hang the beef on an oven rack placed in the top slot of the oven. Dry the beef on low heat.