Suho meso (literally: "dry meat") [1] is a smoked beef preparation eaten in Bosnian, Serbian, Croatian and Montenegrin cuisine. [2] 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. [3] This process is traditionally done in the winter to prevent the meat from spoiling. It is similar to pastirma, except there is no specific chemen spread around the meat.
