Frozen meat should be completely thawed before cooking. Boil water with sugar and salt (salt content is 10-15%), allow to cool.

Wash meat, cut excess fat and cut lengthwise into "sausages" approx 3 - 4 cm thick (it will shrink by half). Heart cut layer.

Put in brine and put in a cool place: the meat in two or three days after the 36 hours. In the process of salting, turn over the pieces 2-3 times to have the same grayish shade on all sides.

Hung in a well ventilated place with laces or hooks from neutral material (for this pierce the pieces of meat in 3 to 4 inches from the top edge). Ideal for drying under the roof of the carport. The recommended distance is 30 - 50cm from the wall and 20 - 30 cm between pieces (for better ventilation). Time of drying from 2 to 6 weeks depending on the size of the piece and how hard the meat we want. Closing in on it, cut, test.

Three days. The normal flight. Birds and squirrels can smell the salt content in the product and are not interested in.