How to make
For this pork pastrami, slice the pork neck.
Grab a baking pan, which needs to be deeper.
In the baking pan, alternate a layer of sea salt, meat, cover it again with sea salt and so on until you run out of meat.
Be sure to finish off with a layer of salt.
Place the prepared salted meat in the refrigerator at an angle.
This is done, so that the water it will release can drain and leave it for 48 hours.
When the hours are up, wash the meat and leave it to drain.
Pour water into the same container and put the meat inside.
Leave it like that for another 24 hours, by changing the water periodically.
Take it out of the water, put it onto kitchen paper and absorb the water from it well on all sides.
In a bowl, mix the spices and roll the village-style pastrami on all sides.
Tie with a thick thread and hang the homemade pork neck pastrami in a dry and ventilated place.
