Some folks prefer a more seasoned brine of spices, Worcestershire sauce, sugar, etc. Experiment to find your favorite. Soak the meat in the brine for 24 hours, then rinse and dry. You can also rub the seasoning in by hand, then wait a few hours and dry. Keep meat cool while it is absorbing the seasoning.
Meat is dried like fruit and vegetables.
Hang the strips on racks or drape over sticks in an area with good air flow that receives full sunlight. A fire can be built nearby to give the meat a smoked taste and speed drying time if you wish. Protect from insects with cheese cloth or other such fabric. A recycled accordian type clothes dryer works wonderfully for a drying rack. Since it is mobile, it can be moved close to the fire or brought inside at night so the meat can finish drying.