How to make
Prepare the pork meat you intend to cure by first cutting it into 1″ (2.5 cm) thick pieces. Cover each with salt and put in the fridge for 24 hours. Then wash away the salt with icy-cold water and dry the meat.
Return to the fridge for 2-3 hours. Before you take the meat out, prepare a mixture out of all of the spices and a little water. Roll each piece in it and return to fridge again, this time in a container with the lid closed.
The next day, hang the pieces up by twine cord in a ventilated area to dry, at a temperature of 40°F (2.5 °C).
The time required for curing is relative. Usually, it takes at least 1 week before it becomes edible. It's best to keep an eye on it and check how firm it is.
