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Wikipedia. Suho meso (literally: "dry meat") is a smoked beef preparation eaten in Bosnian cuisine, Croatian cuisine, Serbian cuisine, as well as Montenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry under a fire for multiple days or weeks, depending on the size of meat. This process is traditionally done in the winter to avoid the meat from spoiling. It is similar to turkish Pasterma, but there is no netting involved in hold the meat.
Suho meso recipe. 1. Did you ever wonder how our forefathers kept meat before we had refridgeration? Well I have a great recepie for dried smoked meat, the way it was done in the old days.