Dried leg of lamb

Cooking according to this recipe consists of two stages.

The first stage is salting:
- put a layer of salt on a wide baking sheet;
- place a leg of mutton on the salt;
- use your palms to tightly collect salt around the leg;
- part of the salt tightly, completely cover the leg from above.

In this form, salt the leg for a week in a cool, dry place, for example, an empty prepared refrigerator. Check and seal the salt every day. Where the salt becomes heavily moistened or tinted - add fresh dry salt.

After seven days of salting, the second stage comes - drying:
- remove the leg from the salt, shake off the remnants;
- rinse under running cold water;
- hang to dry in a cool, dry place - for example, on the door to the refrigerator - for two and a half weeks or more.

During the whole process, make sure that moisture does not accumulate in the refrigerator. Do not store liquids in an open form there. Periodically ventilate for 30 minutes and wipe the walls if necessary.

After 15-17 days of drying, the meat is already ready for consumption and can be stored, and thus aged, for a very long time. The longer it is aged, the tastier it is.

Bon appetit!