The meat is well cleaned of fat and membranes. Ranks among the ice cubes to drain the blood for 24 hours in a refrigerator, then the water is discharged and the meat is rubbed well with sea salt. Allow to stand in a refrigerator, paying each day to bake evenly from solos to not less than 48 hours. The meat becomes slightly greyish color and smell of jerky and not spoiled. Then each piece add some in a mixture of finely ground spices. Hangs in refrigerator (can with paper clips) to dry, after two weeks Pastrami is edible. If the pieces of meat are cut into thin may previously be dried.