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I usually cut mine about 1/4-3/8" I partially freeze the meat and use my slicer but you can fillet by hand also.
make sure to remove all fat.
use cure along with your seasoning. I dry mine until its flexible but doesnt crack. keep temps low, you dont want to cook it , just dry it
I keep temp around 150* and dry it for about 8-9 hrs
add smoke for the first few hours is usually plenty.
if you have Ritek's book there is a really good recipe and explanation in it.
Rytek Kutas, founder of sausage maker inc.
and old world sausage maker. his book is like the bible of sausage making and meat curing. (great sausage recipes and meat curing)
you can get it at www.sausagemaker.com or amazon.com
its amust have and excellent book
Salt alone will not provide the same level of protection from bacteria as a proper "cure" would. They are telling you to cook it rather than dry it to be safe.
That's about the best I can do. I am still trying to search for some older posts to explain in more detail.