How to make Sukuti (Dry Meat)

Sukuti (Nepali: सुकुटी) is the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as a side dishes such as in sukuti ko achar, which is a side dish, usually with tomato sauce.
Sukuti is a Nepali dish. Not actually a dish; it is a type of meat that is served along with some other dishes. Sukuti is prepared by drying meat for a long time. The lump of meats is kept hanging above fire where actually the meat gets dry with the smoke and (or) the vapor.

Preparation
1 Combine all the ingredients to form seasoning paste.
2 Coat meat slices with paste and allow to marinate for at least 6–8 hours, overnight preferred.
3 Set oven to ~ 175 degrees Fahrenheit.Lay seasoned meat with some space between the slices on a baking sheet.
4 Allow drying for about 4–6 hours, frequently turning the slices, until the meat is dry and crisp in texture. The drying time may vary.
5 Serve as an appetizer with dip, or stir-fried with vegetables or sauces.

Ingredient 
3 teaspoon onion paste
1 tablespoon garlic of garlic paste
1/2 tablespoon ginger paste
1/2-1 tablespoon chili powder (adjust)
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 tablespoon black pepper powder
 Copied from:- http://en.wikipedia.org/wiki/Sukuti