Clean and chop the meat into bits. Pour the sea salt at the bottom of a bucket. Place the meat on top. Sprinkle again with the sea salt. Leave to sit in a cool area for 5-6 days.
After it's sat there for that duration, take it out and wash the bucket, since the meat will have released unclean water.
Salt any red spots on the meat again and leave in a cool area for another 2-3 days. Rinse the ready pastirma lightly before cooking with it.