A detailed instruction set for preparing dried, seasoned meat constitutes a culinary formulation. This particular formulation involves the application of citrus and pungent spice elements to strips of bovine muscle tissue, subsequently dehydrated. The outcome is a shelf-stable product characterized by a tangy and peppery flavor profile. For instance, a document outlining specific measurements of lemon zest, black peppercorns, salt, and beef, along with oven temperatures and drying times, represents such a formulation.
The value of such a formulation lies in its provision of a controlled and repeatable method for producing a consistent food product. Adherence to established procedures ensures a predictable outcome in terms of flavor, texture, and preservation. Historically, meat preservation through drying has been a vital technique for extending the availability of protein sources, and the integration of flavor enhancers like lemon and pepper serves to improve palatability and consumer appeal.