Home-dried pork neck

5 (3 rate)

12

Portions

1 hours

Cooking time

About recipe

Drying is one of the most effective - the simplest and tastiest ways to preserve various foods for a long time. By drying, you can also prepare meat products for future use, as well as create a really wonderful delicacy, the recipe of which I am sharing!

Purpose: Appetizer recipes

Recipes by ingredients: # Meat / # Vegetables

Required ingredients::
Meat

1.2 kilograms (pork neck)
Water

1 liter
Salt

4 tablespoons (large)
Sugar

1 tablespoon.
Bay leaf

2 pcs
Allspice

5 pcs
Cloves

2 pcs
Garlic

8 lobes
Coriander

1 teaspoon (ground seeds)
Black pepper

10 units
Nutmeg

1 pinch
Paprika

1 pinch

How to make
1. Prepare your ingredients.
2. Prepare the brine. Boil water with bay leaves, pepper and cloves and boil for 5 minutes.
3. Put the meat in the marinating container. Cool the marinade, remove all spices. Pour the marinade over the meat and refrigerate for 3 days. During this time, turn the meat over several times.
4. After the time has passed, remove the meat from the marinade. Dry with paper towels.
5. Prepare the meat seasoning mixture.
6. Press the garlic through a garlic press.
7. Mix, you should get porridge.
8. Rub the meat well on all sides with spices.
9. Take a large piece of cheesecloth and place the meat on it.
10. Wrap the meat tightly in cheesecloth.
11. Tie with thread. Hang over the stove or eaves in your kitchen for 7-10 days.
12. Check the meat after 7-10 days. If you want, you can leave it to hang longer and dry more. The exact time depends on the humidity in the room, the thickness of the cut of meat and how dry you want the meat to be. In any case, you can taste and decide.
13. The meat is ready to eat. Cut into thin slices.
14. Delicious!

You can find more similar recipes by clicking HERE!
Source: povar.ru