Wash the pork salmon, pat dry and place in a bowl with a lid. Rub the meat with plenty of sugar and place in the fridge in the closed bowl for 2 days.
After the 2 days, take the meat out of the bowl, wash it well and pat dry. Throw away the sugar water. Then rub the meat with plenty of salt and put it back in the refrigerator for two days in the closed bowl.
Then wash the meat well again, pat dry and rub with herbs or spices of your choice. I had mixed dried herbs and coarse black pepper.
Now put the meat in a piece of pantyhose and hang it up to dry in a cool room for 3 weeks.
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