Curing meat, day 2
I cleaned the salt dried the meat with paper towels.
One of them I made with a generous quantity of sweet paprika, well "massaged".
The other one, with a mix of herbs and spices (herbes provençale, cumin, dried basil, freshly ground black pepper, some dried chilli, etc.) and some fresh rosemary.
Pack them, 3 weeks in the fridge, and I'll present the final product when it's ready.
