How to make
Grab a bowl with a lid and cover the bottom with sea salt.
Wash the meat and place it on top.
Cover it with the remaining salt.
Close the lid and leave it in the refrigerator for 24 hours.
Take out the meat. Discard the salt and wash the meat. Fill the bowl with water and place it inside.
Close it with a lid and leave it in the refrigerator for another 24 hours.
Take out the meat and roll it in the mixed spices.
Hook it and leave it for 1 week in a shady and cool place, so that the pastrami can dry well.
If you find it a little raw, leave the turkey pastrami for a few more days.
