Ophelia wrote:
>
> Please would you share your recipe?

I have an old one. I'm looking for it. I have done it a few times
but not for many years.

> A question! Is the marinade just for favour or is it part of the cure?

It's the salt in marinade that is important. It's a preservative.
Back in the old days with no refrigeration, meat was salt cured.
You make a heavy brine.

To make a heavy brine, boil water then add as much salt as will
dissolve in it. Let it cool then put you strips of meat to soak
for whatever time. Then you dry it either by hanging or in your
dehydrator.

These modern days, people usually add some flavor to the brine
but salt is the main thing, so your soy sauce is the important
ingredient.