PORK jerked his hands: how to make the meat a delicacy for the holiday table?

I want you to Dr.ssprove one interesting and very simple frombyfromboth do jerked on mefromabout.

In some ways, I spent eqfromto experiments - vyalila in hot and humid weather, while on mefromof not spoiled, it turned out delicious, but it is not only willing week (as in cold weather, dry air from the battery), and - two.

Since there was no certainty as a result, it has bought a piece of pork shoulder at the lowest price.
And generally it is better to take the neck or clipping, although the blade turned out quite decent.

Actually the difference between this recipe from the others in that the salted meat "wet" method.

To do this, you must make the brine:

per liter of water you need to take 100 grams of salt (salt buy stone coarse) lavrushku, pepper, any favorite spices.
All the boil and then cool.

Meat pour brine cooled down so that it would swim in it and clean for three days in the refrigerator.

It took three days ...

Salted meat is put under pressure for an hour on an inclined plane to glass excess fluid.

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Then rub with a burning red pepper, it is considered that it does not spoil the meat.

Because, as I mentioned, this time we stood wet heat, I decided three days to dry the pork in the refrigerator here so she began to look.

Once again, I rubbed her with pepper and... hung in the draft, covering it with gauze on top (photographed without gauze that would be seen as a hanging).

Every morning started with a tour of my "ham".
Had purchased a piece of pork irregular shape so dries irregularly. Week later.

At the thinnest point the meat was hard-elastic, and I arranged for a tasting.