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Grind meat finely to ensure it holds together
Add spices and cold water to the ground meat
Mix until sticky and stretchy
Transfer mixture to a piping bag or zip bag
Pipe thin strips onto parchment paper
Dry in oven at 120–140°F (50–60°C) with fan if possible
Keep oven slightly open while drying
Dry for 3–6 hours until outside is dry and slightly springy
Allow to firm up more after cooling