How to make
Make a bed of salt in a tray, put the meat on top and cover with salt on top.
Leave for 24 hours in the fridge so the water can seep out of it. After the 24 hours, wash the meat under running water to get rid of the salt and dry with paper towels.
Cut it, you decide how thick you want the pieces. Make a hole at one end and stick twine through it, to make it easier to hang them up.
In a large bowl put the savory, sugar, paprika and black pepper. Roll the pieces of meat well in them and hang up in a cold ventilated area; do not put in the fridge under any circumstances because the meat would become damp.
After 7-9 days it should be dried. You can store it in the freezer, that way you have meat for the summer months as well.
