These two preliminary works are the same, 1, that is, curing meat and mixing with all kinds of seasonings you like.

2. Then air-dry (it is recommended to make a small shelf and hang meat), and the degree of air-drying depends on your preference. Air-drying for too long will run out of water and make it more difficult to eat, but if air-drying is less, the shelf life of meat will be short and it will go bad easily.

3, air-dried meat, cut into small pieces, see how you want to eat, (1), want to eat fried, fried on the line, like spicy can put some Chili oil. Pay attention to the heat when frying. If fried for too long, the meat will be crisp and smell like oil. (2) It will be more troublesome to bake. I've never tried whether I can cook in a microwave oven. All I know is that when I was a child, my mother baked it directly on the fire. If she likes spicy food, she can put some Chili oil on it before baking.

I am a native Mongolian. You know the origin of beef jerky, right? It was a canteen during Genghis Khan's western expedition, so it can be regarded as our Mongolian food culture. I'm happy to answer it for you, hehe.