How to cook
Select meat without any bones, tendons and cartilage, cut it along the length of the muscle. Prepare a deep pot and start to stack - a layer of sea salt, a layer of meat and finish off with salt. Allow to sit for 5-7 days. Then soak the meat in cold water for 7 hours, changing the water every hour.
If it is still salty, you can keep it in longer. Dry the meat well and roll it in a mixture of all the spices that you have prepared. Pierce the pieces of meat with an awl and pass a cord through.
Hang them in a well ventilated place to dry for about 2-3 weeks.