How to make
The fillet must be suitable to shape it well at the edges. The well-shaped fillet is salted and the salt should cover the meat very well. Then the salted meat should be left for 48 hours in the refrigerator.
Once removed from the salt, the fillet should be washed well with clean water and the skins or other unnecessary things on it need to be removed.
Another subtlety, to pay attention to is that the meat should be flavored while still wet, so that the spices stick well.
Different types of spices can be used and the fillet is best seasoned with black pepper, savory herb and oregano. In addition, add a few cloves of crushed garlic.
The seasoned meat is hung to dry in a suitable ventilated place. A pastrami is obtained. Try the dried pork tenderloin with oregano prepared in this way and you will be very pleased!
