Wash and dry meat thoroughly. Partially freeze meat to facilitate cutting. Cut into thin slices and marinate with remaining ingredients. Leave to steep in seasonings overnight in the refrigerator.
Next day, place meat slices in lightly oiled baking trays and dry in the sun for 3 hours. Turn meat slices over after first 1 1/2 hours.If bigger pieces of meat are preferred, join slices of meat by overlapping the edges. After drying, cut the meat into required sizes.
Grill over smouldering charcoal for a minute on each side or until lightly browned and fragrant.