Remove the membranes from the fillets. Place them in a tray and cover in sea salt, pressing it well into the meat, so there's no air.
You can lift one side of the tray to let the blood drain out. Let them sit for 12 hours, no more, otherwise the fillets will become too salty.
Take them out and wash well from the salt, dry them. Smear lightly with oil, rub them with oiled hands, this will allow the spices to stick better.
Mix all the spices together, roll the fillets in them.
Dry them outside - stick thread through the pastirma and hang up to dry. Another option is to dry the pastirma in the fridge.