Description
Continue the theme of "Cured at home".
Ingredients
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Pepper white
-
Black pepper
-
Vodka
30 ml
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Sugar
1 tsp
-
Salt
1 Tbsp
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Pork
500 g
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A mixture of spices
-
Coriander
Cooking
Carve the meat with a thickness of 3 -4 cm
Dip them in salt and seasonings, put in a tray, sprinkle with brandy and aged in a sealed container for 12 to 14 hours, turning occasionally and pouring released juice (in the refrigerator on the bottom shelf),
then wrap in cheesecloth and hang in a ventilated place (under the ceiling in the kitchen) for 1 -2 weeks.
Slices of cured pork served with strawberries and Basil.
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