How to make
Cut the meat into pieces 1/2″ (1 cm) thick, while removing all membranes and fat.
Roll the cut fillets in the salt and arrange them in a large container. Let them sit for 2 days, while removing the drained bloody water periodically. Rinse off the salt with cool water.
Then roll them in the mixed and ground spices (black pepper, savory, chili and paprika). Hang up thus prepared fillets in a ventilated area.
