• Desired amount of large boneless pieces of goat’s meat (meat should be from a goat older then two years)
• Salt
• Water
• Thyme

Preparation Time
Approximately 10 days

Preparation:

• Generously salt the meat pieces.
• Hang the meat in a dry, clean and sunny environment for two days.
• On the third day, dip the meat pieces in boiling water and beat with a wooden meat beater to make them soft.
• Again generously salt the meat pieces and hang in a sunny environment for one day.
• Repeat the process for the third day for two more days.
• On the sixth day, once again, dip the meat into boiled water and generously season with salt and thyme.
• Leave the meat to dry well in a clean and sunny environment.