How to cook
Wash the meat and dry it well. Remove any membranes if present.
Choose a suitable container and lay on a layer of salt 1/2″ (1 cm) thick. Put the meat over the salt and cover densely with salt. Leave it in the fridge for about 20 hours.
Then take the meat out of the salt, rinse with cold water and leave it for 2 hours to drain.
Once that time has elapsed, take the meat out, dry it well and begin rolling it in the spices. Mix all of the spices together, roll the pieces of meat in them so that they stick to it all over.
Pierce the meat with a needle and tie twine through it. Hang it up to dry in a ventilated area. After 5-7 days, you're going to have a fantastic jerky.