Cut meat into 1/2 inch x 1/2 inch 2-10 inches strips. Allow to dry for 5 hours on plates in the sun if in a cool cli- mate or in the shade in a hot climate. Turn meat over and let dry for another 5 hours on plates as instructed above. Baste all surfaces of meat with olive oil and let stand for 30 minutes. Pour 1 cup olive oil into wide-mouthed quart glass jars. Insert meat slices lengthwise into jars until jars are filled with meat to within 1 inch of top of jars. Make sure that olive oil covers all meat, so that oil level is about 1/2 inch above meat. When time to eat meats, consume about 1/3 cup with equal amounts butter and/or oils. After consuming semi-dried meat, consume 1/4 cup water with 1/2 teaspoon honey slowly.

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