How to cook
Leave the meat in the fridge for 24 hours to take in the spices and salt, stirring occasionally. The next day start filling up the curing wrap. Soak it in water to soften. To fill it use a meat grinder.
What's important is for there not to be any space or air when filling the wrap. Once filled, tie the opening closed.
Hang the wrap with the meat on a wooden pole and leave in a cold, ventilated area. Leave as is for 3-4 months before consumption.