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Suho meso (literally: "dry meat") is a smoked beef preparation eaten in Bosnian, Serbian, Croatian 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 specific spice blend Çemen spread around the meat.
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