How to make
Cut the pork meat into into elongated strips at least 3″ (7.5 cm) thick so that you still have large enough pieces after drying.
Mix together the water and salt in a deep container, in the ratio listed, to make a brine. If using more meat than the amount listed you have to make a greater dose of brine.
Soak the meat in it for 24 hours, it needs to be well submerged.
Mix the spices in a suitable container and roll the meat in it.
Use a thick needle to string the pieces of meat, hang them on a horizontal pole and leave to dry in a cool and ventilated area.
The drying process lasts 10-14 days, depending on the weather. If it's cold your appetizer may be ready even sooner.
Bon appetit!
