Mix all ingredients together thoroughly, making sure to knead the spices evenly throughout. Wrap in plastic wrap and let it rest in the fridge for two or three days 4.
On baking day, remove the meat from the plastic and form into a nice 2″ thick log. Place it on a rack set into a rimmed cookie sheet and then into the oven 5. Turn the oven to 200°.
Turn the meat every two hours and cook for about 7 to 8 hours until it is dry and firm. Remove from the oven and pat off the excess grease and fat on the surface. Let it cool then slice thinly. Store in the fridge or freezer.