The dearth of animal protein in the diets of persons living in developing countries has been an issue of concern to Governments and individuals over the years. This is because what is obtained from the major sources of meat apply can no longer sustain the growing demand due to increases in human population (Vietmeyer, 1985). In order to bridge the gap between demand and supply of animal protein, preservations of meat is therefore very necessary. ‘Kundi’ is a dry meat product traditionally produced in the northern part of Nigeria. It is conventionally produced unseasoned from camel meat. Therefore the aim of this study is to improve on the traditional method, to increase the organoleptic properties and to produce ‘Kundi’ from other animal like beef.