Description
The cooking of this meat is quite long, but it would not require much effort, and the result is great!
Ingredients
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Salt
5 Tbsp
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Bay leaf
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Carnation
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Allspice
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Meat
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Peppers red hot chilli
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Paprika sweet
Cooking
Prepare the brine: in 1 liter of water - 4-5 tablespoons of salt, Bay leaf, cloves, allspice. All mix, put it on the stove and boil a couple of minutes. Then let cool and remove spices.
The meat (I got pork) put in a pan of cold brine, cover and refrigerate for 1-3 days. Need to flip the meat in brine 1-2 times a day. The brine needs to cook more, to eat freely have swum in it, otherwise allocated meat juice will reduce the concentration of the brine.
Then take out the meat from the brine, wipe with a cloth and placed on an inclined surface of a yoke 1 hour to stack the excess brine.
Then thoroughly RUB the meat with your favorite spices, among which must contain red pepper, which has good preservative properties.
Wrap the meat in clean dry gauze and stored in the fridge in a sealed container for 1 week.
After a week again to thoroughly coat the meat in spices and seasonings and wrap in a clean dry cheesecloth.
Hung the meat in a well-ventilated area for 1-2 weeks. I have hanging in the kitchen on the curtain rail.
Well, you can try.
It turns out delicious!
Bon appetit!!
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