Aromatic dried pork with paprika - doing great at home.
Ingredients:
5 kg of pork
500 gr. Sahara
1.5 kg of salt
5 Art. l. paprika
Preparation:
Rinse pork loin, cut with a knife all protruding parts, to get a solid piece.
Thoroughly dry with paper towels.
Prepared a piece of pork on all sides sprinkle with sugar.
Tighten the bowl with cling film and put into the refrigerator for 24 hours. Periodically pour the resulting juice and turn the piece.
After 24 hours, pork wash, dry towels and cover salt.
Put in the fridge for 2 days.
Also drain the juice and you can pour fresh salt.
Once a 6:00 loin flip to the other side.
After 2 days, pork wash, dry with paper towels and generously natiret paprika.
Prepared piece of meat in paprika put into a clean old nylon stockings (tights).
If there is no stocking, you can use cheesecloth.
Hang the pork pieces in a ventilated room at 14-16 ° C for 1-2 weeks, depending on how the density of cured pork to get.
The larger the piece of meat, the longer time it will hang.
Every 2-3 days to check pork - an unpleasant smell should not be formed and the color should also remain the same.
Important! In compliance with the recommendations on this recipe pork jerky turns on the first try.
Finished pork cut into thin slices and can be enjoyed.
Keep a piece of beef jerky need wrapped in cloth in the refrigerator on the bottom shelf.
And here >>> Theseproducts can not be stored in the refrigerator!
Bon Appetit!
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