1 part lemon juice
3 parts water
Dried red chile
Black pepper
Garlic (whole or powdered)
Oregano

Cut meat into strips 1/4 inch or less in thickness. Trim off as much fat and gristle as possible. Place in marinade for one hour. Hang meat to dry in a shady place. (Meat can also be dried in a oven, at a very low heat, with door propped open). Test meat to be sure it is dry all the way through.