Sur et (сурет)

Instructions

1. Cut the meat into long strips about 2 cm thick, following the grain.
2. Rub them with coarse salt, crushed garlic and vinegar, then refrigerate for 24 hours.
3. Drain the meat and sprinkle with pepper and sweet paprika.
4. Smoke it over a wood fire or in the oven at 60 °C with the door ajar for 4 to 6 hours.
5. Dry the strips hanging in fresh air for 3 to 5 days, until firm and dark.
6. Slice thinly on the diagonal and serve cold.