Domestically dried meat

Method

1. 01

   Stage one. Buy a suitable chilled piece of pork, preferably rectangular shaped wash and dry it. Weigh and calculate the amount of salt and other ingredients required.

2. 02

   In a large bowl, pour salt and put this piece of meat. Sprinkle the whole piece with a layer of salt.

3. 03

   Then, put the meat in salt in a container and put it in the refrigerator for 72 hours, or three days.

4. 04

   Stage two.

5. 05

   After 3 days, take out the meat and wash it from salt and from the released liquid under a stream of water and place it in a brine of apple cider vinegar and ground peppers. Hold the meat in the brine for 10-15 minutes, during this time the excess odor should be removed and the meat will be ready for dried.

6. 06

   Stage three. On a flat dish, mix the ingredients I have proposed for breading: salt, garlic seasoning, coriander and grain mustard or your seasonings to taste: any peppers, spices, garlic, greens, etc.

7. 07

   Without wiping the meat, put it in a breading and panned so that there are no open places.

8. 08

   Shift the panned meat into parchment paper (baking paper) and wrap it tightly in several layers. Lock the paper so it doesn't open. The dry meat will decrease in size. Put the meat in paper in a container lined with napkins and place it on the top shelf of the refrigerator for 27-30 days.

9. 09

   After a month, the meat will be ready to eat.

10. 10

    If you plan to store this dried meat, then put it in a layer of fresh paper and keep it in the refrigerator.

11. 11

    Before eating, remove the salty sharp breading from the meat and cut it into thin slices.

12. 12

    Note: in the photo - cilantro growing house in a pot.

13. 13

    Serve the dried meat with fresh greens and black bread...

14. 14

    Enjoy your appetite and emotions!