Well, my little lovers of sweets.. let me introduce.. my first time, so if you have criticism to voice.
A piece of pork tenderloin (loin) grams 700.
A good roll. Sent in the fridge for 3 days to proclivities.
Pulling out of the fridge, wiped. The meat is very interesting to the touch. The fermentation process is right and it was a little rubber.
Tightened temporarily in bandages like a mummy and left in a 20-liter pressure another day.
Make a batter, roughly speaking. Took a bunch of spices, put all in the ingredients, but can be changed. If memory serves, added a bit of sumac.
To spice added water, stirred. It is here a bright and beautiful mess.
The meat was pulled from under the press, tightened the rope.
And like this hung on a 3 day hang by a rope in the yard.
After the desired time, removed, again, wrapped, pulled and hung have a fully dry-cured for 14 days.
Withdrew and sang a song: "there it is, here it is, somewhere wound".
Unwound, in General, there is such a beauty. It smells like. Immediately cut on the sample. What can I say, the first pancake't lumpy. And very even. Need rezinovoe, no odors. Smells of spices, meat, smells so good. Store the fillets of the type of Darnytskyi Royal nervously Smoking in aside.