How to make
Wash and clean the meat from the skins. Cut it lengthwise into suitable pieces. Pour sea salt (about 1 finger) into a deep cookware and arrange the pork fillets on top.
Sprinkle salt again and alternate, until all the pieces are covered tightly, by finishing off with a thicker layer of salt on top. Leave it to cool for 48 hours, to draw the water from the meat.
When they are ready, take them out, rinse and soak the meat in cold water for 24 hours. It is good to change it at least twice.
Dry the already soaked meat thoroughly with a towel. In another vessel, mix the spices (if you wish you can replace them with others of your choice).
Each piece is carefully rolled in them and pressed, so that they stick nicely. Arrange them on a grid and put them in the refrigerator.
Turn the pieces every day, until they are completely dry. Depending on the thickness, after about 15-20 days they are ready for consumption. Great pastrami!
