The piece of meat is salted and left to cool for 2 hours.
Sprinkle the meat with oil and season the meat with spices and roll as tight as possible.
Tie with string and leave to cool for 24 hours.
The next day boil for about 20 minutes. from the moment the water reaches the boiling temperature, in a cauldron in which I put bay leaves, peppercorns and a sprig of thyme.
Remove on a counter and let cool then smoke.