Suho meso (literally: "dry meat") is a smoked beef preparation eaten in Bosnian, Serbian, and Montenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry over 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 Pastirma, except there is no netting involved in holding the meat. See also Beef jerky Bresaola List of dried foods List of smoked foods References Dried meat Smoked meat Bosnia and Herzegovina cuisine Serbian cuisine