The best recipe for jerky spices: incredibly delicious!

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All lovers of meats, dedicated... Recipe how to prepare jerked pork at home.
Meat obtained chic!

Council: the meat looked nice in the section and is not dry, for drying is better to take a pig's neck.
The recipe for the patient gourmet, but the result is worth it: indifferent to the delicacy is not one!

If you make a piece of pork in the next weekend, then to the New Year's table you'll have a great appetizer.

Recipe jerked pork with spices

Ingredients:

2.5 kg of pork
500 g salt
2 hours. l. black peppercorns
10 peas allspice
10 inflorescences carnations
5 bay leaves

For red topping:

3 tbsp. l. dry adzhika
0.5 hours. l. ground coriander
2 tbsp. l. paprika
1 tbsp. l. black pepper

For green topping:

4 tbsp. l. Svan mixture (green pepper, black pepper, coriander, dried garlic, tarragon, tarragon, thyme, basil)
0.5 hours. l. dried garlic
1 tbsp. l. marjoram

Preparation:

Measure the amount water necessary for preparing the marinade.

To do this, pour the prepared meat with water so that it covered him completely, then drain in a separate pan.

For every liter of water you need 4-5 Art. l. salts with a slide.

Add peppercorns, cloves, bay leaf.

Put on fire and bring to a boil. Strain the marinade and leave to cool.

The meat put into a container, where it will marinate and pour marinade cooled down.

Pin plate and send in the refrigerator for 3 days. Periodically turn the meat.

Take the meat out of Marinaite (it is noticeably potyazheleet), dry with a paper towel and put into a press for a couple of hours to glass all excess liquid.

To prepare spices for dusting.
A set of spices can be changed to your liking.

Divide the meat into 2 pieces, roll them in spices and wrapped in gauze.

Add to closable container and send it in the refrigerator for 7 days.

After a week to get the meat, roll in the remains of powder, change the gauze to dry.

The resulting convolution cocoon tightly wrap the twine, giving them a nice shape.

The resulting bars placed in a ventilated, cool and dry place (if the refrigerator allows, you can go there) for 3-4 weeks.

The longer, the more delicious. Those with the disposal of available electric dryer, can take advantage of it. It will be faster.

The finished meat is cut with a sharp knife into thin slices, and you can enjoy delicious home-made product!

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