Composition:
1. Pork neck - 1-1.5 kg
2. Nitrite salt (0.5% sodium nitrite) - 30g / kg
3. Black pepper - 3g
4. Coriander - 3g
5. Mustard seed - 2g
6. Sweet paprika - 20g
7. Rosemary - 1g
Technology:
Rinse the meat, wipe it dry with paper towels, rub with salt, wrap it in food film, put it in a dish under the lid or place it in a vacuum bag and hold at a temperature not higher than + 2- + 4 degrees for 7-10 days. For 1 kg of meat - a week.
Grind the spices and fry over low heat WITHOUT OIL, stirring constantly for 5-7 minutes, after cool them. Grate salted meat with spices and wrap in collagen wrap or baking breathable paper. Tie tightly with twine or rubber bands if there is no forming net.
Drying:
Perfect conditions for drying: temperature 10-15C and humidity 75-80%. If there are none, you can dry it in the refrigerator, preferably in an upright position, placing a container of water under the product to increase the humidity.
Can be put on a shelf, turning over every 2-3 days. Every third day of drying, wrap the product in a film or bag for a day so that moisture does not come out of it.
Dry until weight loss 35-40%.
27 фев 2021
