Kuivaliha (Finnish dried meat)

Instructions

1. Cut the meat into long strips about 1 cm thick, following the direction of the fibres.
2. Mix the salt, sugar, pepper, garlic powder and paprika in a small bowl.
3. Rub each strip with the mixture and lay them in a covered dish.
4. Leave to marinate for 24 hours in the fridge, turning the meat two or three times.
5. Pat the strips dry with kitchen paper.
6. Lay them on a rack and leave to dry for 24 to 48 hours somewhere cool and airy, out of reach of flies, or in a very low oven at 60 °C with the door ajar for 6 to 8 hours.
7. The meat is ready when it is dry and firm to the touch but still a little supple. Keep it in an airtight box.