I have done it a few times. I use the cheesecloth method. Just wrap the meat in cheesecloth, and leave it in the back of the fridge, uncovered. I change the cheesecloth every day. Take the old cheesecloth and let it sit in some salty warm water for about an hour, wring it out and let it dry to use again the next day. After about a week, I trim the dark, leathery parts off of the meat and it is ready to go. Pretty easy. Use your judgement when checking the meat. It will have reduced in size and becomes darker and more dense because it has lost moisture. But it should have no strong odor to speak of, if any.