Composition / ingredients
Cooking method
1. Cut the meat into 2 cm strips;
2. Pour soy sauce for 10 minutes;
3. Mix coriander, pepper and seasoning mixture, salt and sugar;
4. Remove the meat from the sauce;
5. Rub each piece with the resulting dry mixture;
6. Place tightly in a container, sprinkling each piece with vinegar of 2 types;
7. Leave for a day in the refrigerator under pressure;
8. Wash the meat in 1:3 vinegar solution;
9. To remove excess moisture - you can simply squeeze each piece between your palms;
10. Hang the pieces in a box for drying meat, it is good if it is a box of pine logs and shavings on the bottom - this will give the meat a unique taste and aroma;
11. The meat is ready on the second day, but if you need drier meat, it is better to use it on day 10.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Ground coriander - 25 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Herb mixture - 259 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
