I’ve done it and I liked it. But I usually end up dehydrating it too much so the texture makes it difficult to eat.

Also once I used too much salt which pretty much ruined it.

there is no reason not to do this. people did it for centuries. what you do need is good, consistent airflow.

We do it almost every week.

The leaner the cuts the longer it will last. We typically use ‘stew’ or ‘chili’ meat from the farmers market

It can be tough but even our young kids love it as road food.

Sometimes we soak in tamari first but mostly just use salt

You should look up salt pork. Very interesting, I plan on giving it a try