Put it in a tray, cover it with a film, but not very tightly, so that the air still passes. Put in the fridge for 3 days. 2 times a day turn the polandzwica. Then hang it in a cool well-ventilated room for a week (glazed balcony is well suited if the temperature there is no more than 10 degrees). After that, outweigh the polandzwica in the kitchen – better close to the stove, so it will be the warmest and dryest place. Wilt for 2-3 weeks. The exact time depends on the humidity in the room, the thickness of a piece of meat and how much dry meat you want to get. I had a polandzwica in the kitchen for 2 weeks, and it turned out pretty dense and dry – just the way I like it. From 1500 g only 900 g left. For some a week of drying is enough. In any case, you can feel the polandzwica in the process and control its softness / dryness. Unfold finished product, clean spices. Store it in the refrigerator, wrapped in parchment. Polandzwica can take a long time to lie down – it will end sooner than the period of its validity.