I lived in a relatively remote Brazilian rural community about thirty years ago. Many houses did not have refrigerators and there was no supermarket. A fair would set up once a week where everybody bought their beef. The community would eat fresh meat for a couple days of the week then they would have to transform in into jerky or in reality what is called sun-dried meat. So for the rest of the week thay would just eat jerkied meat until the fair came around again. Here's how you do it. Cut the meat into strips about an inch thick and from, six to twelve inches long. Put the meat into the bottom of a basin. This is a typical clothes-washing basin about a foot or two feet wide. Preferably made out of aluminum but plastic will do. The basin should be wide enough so that you put in just ONE LAYER of meat. Do not make a pile of meat but rather just fill the basin with one layer. If you want to do more, get a bigger basin. Salt the meat . Just cover the meat with a good amount of salt and rub it in a bit but make sure the meat is covered in salt. Loosely covered would maybe be a better word. I use fine salt so that it penetrates. Leave it for a couple of hours. Now here's the secret - the water will come out of the meat and when the meat is covered in its own water you rinse the meat and hang it up (on a clothesline) it the hot sun for about six or eight hours. If you don't have a hot sun I guesss you could smoke it in a smokehouse and it would be the same and probably tastier. On inspection the meat should have a dry and dark look. If you can see what look like moist areas or lighter tone in the meat leave it in the sun longer until it becomes really dry. Store in a well ventilated place.