Immediately I warn, will take time to cook a lot. Excellent results will be in a couple of weeks. But what! Overseas prosciutto and some do not lie!
Ingredients:
3 kg of porcine peritoneum (not the most expensive piece of carcass)
0.5 kg of salt
1 h. l. sugars (for color)
200 gr. mixture eastern (Crimean) spices
head of garlic
8-10 mozhevelnka berries
5 pieces. leafs
1 h. l. a pair of dry rosemary or fresh twigs
thyme if desired
Preparation:
1. Spices are required: mix as in the photo below.
A head as garlic, juniper berries, thyme, rosemary slightly fresh and bay leaves.
2. Salo, or in our case the peritoneum good wash, scrape with a knife.
Lay out the fat in a deep glass tray or bowl. Properly fill salt mixed with sugar. If the piece is large, you need to take more salt. Peritoneum should be below the salt as under snow. From all sides.
Tighten the bowl with cling film and place in refrigerator for four days.
3. After 4 days, the fat flip coat the salt and to remove from the bowl again in the refrigerator for 3 days.
4. Grind in a mortar the garlic with berries mozhevelnik and the rest of the spices and seasonings.
5. And sprinkle a little grate resulting mixture spicy pickled lump of fat.
Put in a clean bowl, tighten the film and put into the refrigerator for 3 days.
6. Then flip the bacon and again in the film and remove a further 4 days. Each day turn the peritoneum on the other side.
7. Pickled and pickled in spices pork removed from the bowl, wash with running water and dry with paper towels.
8. Trim meat from the skin so that the piece can be rolled into a tight roll, skin outwardly.
Since the skin is the salt coarseness, it is difficult to cut and eat it can be, but with difficulty. And to seal and protect the fat - it is irreplaceable.
9. Roll thread or twine to tie like this.
10. Wrapped steering wheel into a clean gauze or waffle towel, tie a thread on top and hung in ventilated room for a week. For example, on the balcony.
11. Our Crimean, import substitution, prosciutto fat - you're done!
Now it must be very finely cut and then carefully cut the peel.
Salo turns incredibly flavorful! And what a delicious!
Bon Appetit!
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