Homemade Cured Meat
Description
There is nothing complicated about making dried meat at home, but since you are working with raw meat, it is important to know and follow the correct proportions of salt, spices, and meat, as well as the salting and drying times. If you do, you will get a superb meat delicacy that can fully replace store-bought products. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare the brine. Bring the water with the bay leaf, pepper, and cloves to a boil and boil for 5 minutes.
- 3
Step 3
Place the meat in a marinating container. Chill the marinade and remove all the spices. Pour the marinade over the meat and refrigerate for 3 days. Turn the meat over several times during this period.
- 4
Step 4
After the time is up, remove the meat from the marinade. Pat it dry with paper towels.
- 5
Step 5
Prepare a spice mix for the meat.
- 6
Step 6
Press the garlic through a garlic press into the spices.
- 7
Step 7
Mix; it should form a paste.
- 8
Step 8
Rub the meat well with spices on all sides.
- 9
Step 9
Take a large piece of cheesecloth and lay the meat on it.
- 10
Step 10
Wrap the meat tightly in cheesecloth.
- 11
Step 11
Tie with kitchen twine or thread. Hang over the stove or on the kitchen cornice for 7-10 days.
- 12
Step 12
After 7-10 days, check the meat. If you like, you can leave it hanging longer and dry it out further. The exact timing depends on the humidity in the room, the thickness of the piece of meat, and how dry you want the meat to be in the end. Either way, you can feel the meat and monitor the entire process.
- 13
Step 13
The meat is ready to eat. Cut it into thin slices.
- 14
Step 14
Cook with pleasure!