Banda

Cut beef along the grain into long strips about two centimeters thick. This cut ensures even drying and the right chewy texture.

Season strips generously with coarse salt, black pepper, and ground ginger. Rub the seasonings into the meat thoroughly.

Hang the seasoned strips on a smoking rack positioned over a low wood fire. Use hardwood that produces steady, aromatic smoke.

Smoke the meat for six to eight hours, maintaining a low, consistent temperature. Turn strips occasionally for even smoking.

The meat is ready when it is dark, firm, and dry to the touch but still slightly flexible. It should have a deep smoky aroma.

Store in a dry place. Eat as strips, or chop and add to stews, sauces, and soups for rich, smoky flavor.