Last year a friend of mine gave me a dried minced beef sausage that he had made, to carry and eat when out in the forest. He described how to make it and so I have given it a try.
You need; 2kg minced beef or other minced meat, 1 deciliter salt, two table spoons of sugar, herds and spices to flavour and 3,5cm tubular gauze bandage.
Mix the minced beef, salt and sugar together (these are help preserve the meat) then add herbs and spices to flavour (I have made some with Garlic taste and some with chilli & ginger).
Cut a 30cm long piece of gauze and tie one end. Spoon the mixture into the gauze until it is full and then tie the other end. Mark the sausage so that you know which flavour it is.
I made an insect proof box to hang the sausages in and they should be left to air-dry here where we live for two weeks. Mine will be ready just in time for Easter!