Humidity is a concern, the driers here are about $20. Best to use topside or silverside, cut with the grain about half an inch thick and three inches wide. Sprinkle with coarse salt, sprinkle with pepper and dried coriander to taste. You can use other spices, chilli etc. if you so wish. Mix brown sugar, water, worcester sauce and sugar (1 part vinegar sugar sauce to 4 parts water) Lay meat evenly in mixture and sprinkle some more salt pepper etc. Leave for 6 hours turn and repeat. Hang meat for approx 10 days or until dry enough for your taste, making sure non of it is touching else it rots. I'm sure the first batch will be a practice run for taste etc. so i wouldnt go too moggy with the meat.
