For the preparation will be required on board that will process meat, household silicone brush and a large tube for water. Best is empty 11 liter canister of mineral water - Ya shear above the middle

Chest pressed into a teensy salt (mixed with 1-2 tbsp sugar) and harvested in the refrigerator for 7 hours. The original recipe for 24 hours, but I do it too much, and at home prefer more unsalted

Sirloin, tenderloin, cleaned of fat and well aligned. Put them in a bowl and add salt thoroughly, cover generously with salt. Behaved so 24 hours. then washed and put in an hour and a half hours in

Pieces LOIN with size about 30 cm in length and width approximately 4x4 cm make in a large enough container to be bombarded with plenty of salt. Leave to maturing for 24 hours in the cold. Then wash

Spattered chest with coarse salt and leave to stand in refrigerator 12 hours. Subtract from the salt and rinse well. Dry with paper towels. Flavoring with spices, wrapped in a tea towel and place in

Insert the sirloin in a closed container and everywhere dusted with sea salt. Thus kept for 24 hours, then rinsed and soaked in a white wine also for 24 hours. Then add some spices and put to dry

The meat is salted well and leave to cool in a large sealed container for 1 day. Rinse and add some nice pre-mixed with red pepper, savory and pepper (their proportions are taste) by pressing to

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

Bhutanese correct cut long pieces with a thickness of 3 cm. Cleared of skin and fat. Mix salt, saltpeter and sugar. The meat is rubbed with this mixture and close ranks in a wooden container, sprinkle