This study was aimed at establishing a standardized method for the processing of a traditional product, Kamsa, with consistent qualities, for prospective industrial or commercial purposes. Three samples (K1, K2, and K3) from fresh skeletal muscles of cow were prepared using the most common traditional methods of kamsa preparation. For the purpose of comparison, the fourth sample (K4) was prepared from the same meat source but, by modification of established standard methods of food dehydration and preservation. Process standardization was carried out through sensory evaluation by 15 panelists on a nine point hedonic scoring system, with 9 and 1 being extremely liked and extremely disliked, respectively. Results indicated that, among all the kamsa samples (K1 to K4) standardized, samples K4 and K1 scored the highest means in all the parameters evaluated, but varied significantly (P ≤ 0.05) in their aroma. A t-test comparison was further carried out between K1 and K4 samples, and the results also showed that K4 was the most preferred sample. It was concluded that the preparation method used for K4 sample could be adopted as a standard method for industrial or commercial preparation of high quality and safe kamsa.