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Cut the meat into strips and cut in half so that it can be smoked better.
Put the meat in a large bowl and add the salt and spices. Pour on enough vinegar until the meat is completely covered. Cover tightly and leave in the marinade for two days, stirring occasionally.
After the appropriate time has elapsed, remove the meat from the marinade and hang it. We can smoke it in the fireplace or on a grill.
Prepare the fire, light the wood and let it take heat then slowly add olive, orange, lemon, cypress, apricot, sage, thyme, lemongrass, basil, bay laurel, and thyme. This will achieve excellent smoking.
Hang the meat about 50 centimeters above the charcoal. We are careful to have continuous smoke rather than flame.
Allow the meat to be smoked for about eight hours.
Our apaki is ready to be enjoyed on its own or as an accompaniment to other dishes.
It can be stored in the refrigerator out of the fridge wrapped in greaseproof paper.