Bring the frozen beef to refrigerator temperature, still frozen, so it can be cut easily in even thin slices with a knife. Soak overnight in salt brine water,taste, should be salty, dry.

Make a full Tablespoon of each ingredient for the spice paste in food processor, start with fresh green poblano peppers, then dried garlic, then fresh turmeric root, then fresh ginger root, then dried kashmiri pepper, use lemon juice to bring paste to the right consistency. Use brush to coat each strip of meat.

Lay to dry in full sun on cutting board under fly screen for three or four days, till the beef strips become brittle and snap. Break in candy size pieces when brittle. Ready to serve. Store in mason jar.

After three sunny 100F degree days with very low humidity, the sundried beef lost 80 % of its weight and is brittle. Very tasty, like the best dried smoked beef kielbasa sausages. Perfect for a a snack, or light meal, when working outside all day. For next time I make this, I will replace flaked seasalt with fine sea salt, use salt water to soak the beef in and then apply the spices and then sundry.