How to cook
Make a salty solution from the water and salt. Soak the rabbit fillets in it for 18 hours.
Then drain them well and string with thread from one end.
Hang the rabbit meat in a dry and ventilated area for about 4 days.
Then store the rabbit pastirma in the fridge, covered well in foil.
Optionally, while still slightly moist, you can roll the fillets in a mixture of dried spices of your choice and then leave hang up to dry.