Dab meat dry, freeze in freezer bag for approx. 1 hour. Mix juice and soy sauce for the marinade. Season with pepper.
Cut the frozen meat with the slicing machine into slices about 5 mm thick. Mix with the marinade and leave to stand for approx. 1 hour.
Preheat oven (electric cooker: 100 °C/hot or circulating air: 80 °C/gas: not suitable). Distribute slices of meat on the trays so that they do not touch each other. Sprinkle with approx. 1 tsp. curry and sesame seeds. Dry in a hot oven for 6-7 hours. Let the dried meat cool on the trays. Shelf life approx. 2 weeks if packed airtight and stored in a cool place. To nibble, simply sprinkle with lime juice.
Tip: You can also have the meat cut directly into 5 mm thick slices at the butcher's. Then freezing is of course not necessary.