1 Mix the salt, sugar, and spices together in a bowl, and place about 2/3 of the cure mixture in the bottom of a sealable storage container.
2 Place the meat into the container, pack it well into the cure mixture, and pack the remainder of the mixture over the meat.
3 Cover the container, and place in the refrigerator where it will remain, in the cure, for one week. During this time, liquid will collect
in the container. This is normal.
4 After the week in the cure, pull out the meat, scrape off the cure and any crust that has developed, but do not rinse it. Discard the cure
mixture.
5 Place the meat into a clean, sealable container, and pour the bottle of dry red wine over it until the meat is completely submerged.
Place in the refrigerator for 24-36 hours. After this time, remove the meat from the wine.
6 Using kitchen twine, tie the meat tightly, compressing it into a compact cylinder, so it dries evenly. Leave a string long enough
to allow it to be suspended in the refrigerator.
7 Tie it up and hang it in your refrigerator for 4-5 weeks. When done, it will be firm and almost as hard as a potato. Using a thin, sharp knife, cut off the white coating that developed during the drying process, and discard. Slice paper-thin to serve.
