Trim the meat to remove any fat. Dry well, then score very thinly in 2 or 3 places. Roll the meat in ¼ cup salt to cover it completely. Spread it out on a rack, weighing it down to drain the moisture. After 3-4 days, remove the weight and wipe the meat dry. Thread a cord through one end, leaving a long piece to suspend it when it is ready. Peel and crush garlic and knead with fenugreek, pepper, and remaining salt. The mixture must be soft. Cover the meat another 3-4 days, until it dried well. The pastrami is now ready. Its shape will vary according to the cut of meat and the weight placed upon it, but it is usually a rough spherical shape and its color is dark brown.