Drying meat under natural temperatures, humidity and circulation of the air, including the direct influence of sun rays, is the oldest method of meat preservation. It consists of gradual dehydration of pieces of meat cut to a specific uniform shape that permits the equal and simultaneous drying of whole batches of meat. The warm, dry air of low humidity of about 30 per cent and relatively small temperature differences between day and night are optimal conditions for meat drying. This technology is part of FAO's publication: Manual on simple methods of meat preservation, which is mainly intended to disseminate information on traditional methods of meat preservation and addresses aspects of hygienic slaughtering under rural conditions in Africa.