Choose lean cuts like flank steak, sirloin, or filet mignon. Remove all visible fat and freeze meat for 1-2 hours. Cut meat into thin strips with or against the grain
Prosciutto is cured Italian ham, available in dry or wet curing methods. Main ingredient should be 10-12 lbs of pork. Spanish serrano ham keeps hoof and hip bone, Italian prosciutto removes hoof
Lyophilization removes water from samples at low temperatures using freeze-drying. Process involves freezing, primary drying, and secondary drying stages. Excipients protect samples during freezing and maintain stability
Salami is Italian for cured meat, derived from "sale" (salt). Traditional production occurs in 20+ European countries. Word "salami" is plural form of Italian "salame"
Jerky is dried, salted meat derived from Quechua word "ch'arki". Modern jerky is often marinated, smoked or sweetened