How to make
Cut the meat into chunks with lengths of around 12″ (30 cm). Put them to salt in plenty of sea salt for a few days, up to a week, then soak in water for 1-2 days. Taste the meat, to make sure you have the desired salinity.
Combine all the powdered spices and chop the garlic well with half the salt. Beat the eggs well, which serve as a binding agent, add the garlic paste, mix again and add the spices. Stir until homogeneous and use lemon juice to get a thick consistency. Dry the meat pieces well and smear them thoroughly with this paste.
Make holes from one side and hang them on strings in a ventilated area for 24 hours. Then put them into a gauze bag to protect them from attacks by flies.
They will be ready for consumption in about 10 days.
