Ashu-tuz (аш тұз)

Instructions

1. Cut the meat into long thin strips about 1 cm thick, following the grain.
2. Mix the coarse salt and fine salt in a bowl and rub the strips generously.
3. Lay them in a dish, cover and refrigerate for 24 hours so they salt right through.
4. Drain the meat and spread it on an airy rack in a cool, dry place, or dry it for 24 to 48 hours in an open fridge.
5. Melt the mutton fat over low heat and let it cool slightly.
6. Coat the pieces in the melted fat, then cut them into small bites before serving.