Mix all the ingredients. Put the meat in this mixture for 2 days. Turn the meat over every 12 hours.
After 48 hours, wash the meat under running water and soak for an hour and a half. Then lay on paper towels, and put, on top, a little pressure to get out excess moisture.
For the coating, I used a seasoning bought at the market, “for basturma”. I filled it with boiling water for 10-15 minutes. Then he applied a “smear” on the meat, and wrapped it in gauze.
In total, the meat dried for about 14 days. Half the time the meat was in the dryer with the fan on, at a temperature of +35.
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