Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
They are loosely stuffed in sheep casing and have been hot smoked before drying in the fridge. Everything is aimed at a rapid drying to make them safe. The target the Marianskis give is 45%. Try a kilo batch Dan. My friend says they are what meat sticks would be like if they were made with good meat and good taste.
After two weeks, the weight loss was at 51.4 %. The weight gain will be on me. If you want to try dry curing without setting up a dry chamber, this is a great project to start with.