Kuurdun: Traditional method of preserving beef or mutton for winter, dating back generations.

Ingredients:

- Beef or mutton slices

- Salt

Method:

1. Slice the beef or mutton thinly.

2. Rub salt generously onto each slice.

3. Hang the slices in a well-ventilated area to dry for several days, until they are completely dehydrated.

4. Store the dried meat in a cool, dry place for long-term preservation.

Nutrition Value:

1. Beef or Mutton Slices:

 - Calories: Approximately 250 calories per 100g serving.

 - Carbohydrates: Negligible (less than 1g per serving).

 - Protein: Rich source, providing about 25-30g per 100g serving.

 - Fat: Varies depending on the cut, typically around 15-25g per 100g serving.

 - Sodium: Moderately high, ranging from 50-100mg per 100g serving.

 - Cholesterol: Moderate to high, around 50-80mg per 100g serving.

 - Vitamins: Rich in B vitamins, including B12 and niacin.

 - Minerals: Good source of iron, zinc, and selenium.

 - Nutritional Benefits: High-quality protein for muscle growth and repair, rich in essential vitamins and minerals for overall health, particularly iron for red blood cell production and zinc for immune function.

2. Salt:

 - Calories: Negligible (0 calories per serving).

 - Carbohydrates: None (0g per serving).

 - Protein: None (0g per serving).

 - Fat: None (0g per serving).

 - Sodium: High, typically around 2,300mg per teaspoon (6g) serving.

 - Cholesterol: None (0mg per serving).

 - Vitamins: No significant vitamin content.

 - Minerals: Primarily sodium, essential for nerve function and fluid balance.

 - Nutritional Benefits: Enhances flavor, preserves food, and aids in various culinary processes. However, excessive consumption can contribute to high blood pressure and other health issues, so moderation is key.