Dried pork at home

A quick and not troublesome recipe for homemade dried meat! The perfect meat snack, both for every day and for a festive table! You will only need to salt the meat, the rest will happen by itself. Especially this meat will appeal to men.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pork

Salt (not iodized)

100

Pepper

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 15 g

Fats 57 % 20 g

Carbohydrates 0 % 0 g

235 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 10 d

Step 1:
Prepare the products for cooking dried meat. Take pork without bones, the best parts for drying are fillet, loin, neck. Choose not fatty meat. The salt must necessarily be non-encoded. From spices I took ground black pepper, sweet paprika and smoked paprika. In general, spices will suit absolutely any. You will also need a piece of gauze and a piece of twine.
Step 2:
Wash the meat well under running water, and then dry it well with paper towels. Excessive moisture is not needed - the meat should be dry. Rub the meat with salt on all sides. Put it in an enameled or glass dish. It is better not to take a metal one - the meat may oxidize.
Step 3:
Put a flat plate on top and put some weight. Put the pot of meat in the refrigerator for three days.
Step 4:
Turn over a piece of meat every day so that it is evenly salted.
Step 5:
After three days, take out the meat and blot it very thoroughly from the remnants of brine.
Step 6:
Rub the piece with pepper and spices.
Step 7:
Wrap the meat in a piece of gauze folded in three layers. Tie it with twine, twine or thick thread.
Step 8:
Hang the meat in a cool, ventilated room for 5-7 days. I was drying meat on the balcony. During this time, it should dry well, soak in the aromas of spices and seasonings.

The first time I cooked dried meat. Everything turned out perfectly! No foreign odors, just salt and spices. The meat was dried for a week. It was eaten in one day.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).