Sixth-grade meat
Description
It is suitable for both festive occasions and everyday meals. This traditional Russian dish was known to our ancestors many centuries ago. Originally, it was the only way to preserve meat for several months or stock up on nourishing provisions for the winter.
Instructions
- 1
Step 1
Peel the garlic, crush with a small amount of salt, and mix with the remaining salt and spice mixture.
- 2
Step 2
Wash the meat, cut into long strips, and let drain to remove excess water.
- 3
Step 3
Place the pieces of meat rubbed with a mixture of salt, garlic, and spices very tightly at the bottom of a box or other container. Place a weight on top of the meat equal to one-third the weight of the meat itself. Leave for one week. The meat’s doneness is determined by pressing with your fingers—if the product is ready, an indentation will remain. Now rinse the meat with cold water and string it onto a spit.
- 4
Step 4
In hot weather, your meat will be ready in half a day. In gloomy weather, you will need to let it hang for at least 2–3 days.
- 5
Step 5
In the end, your efforts will be crowned with stunning success—you will be able to treat yourself and your family to magnificent roasted meat!