Glory to our "butchers". Bought a brisket. The cut was only one bone and a lovely piece of pork loin. Silent, and decided to do dry-cured balyk pork. Except for the pork will need more gauze, twine, food, medical gloves, well, a small handful of spices.
|Cooking time 30 minutes||Number of servings 10|
Loin from the belly was separated. Approximately, of course.
RUB the meat with salt and put in a suitable container with a lid.
Put into the fridge for 3-4 days. Every day drain off the juice and massage the meat.
After 3-4 days, take out the meat, spread on the cloth and thoroughly dry it.
Take the spices and RUB them meat. Here and need gloves. I used a mixture of peppers, utsho-suneli, paprika and garlic powder, put the spices in layers. Of course you can mix everything together and coat the meat immediately.
Just know that this is not the pastrami. Other meat and coating. Just love the smell and taste of utsho-suneli. (utsho-suneli, Khmeli-suneli is a little different seasoning. So, for information.)
First, a mixture of peppers, then utsho-suneli.
Then the paprika and garlic.
Since the meat is quite dry, you have to RUB hard.
Put the cheesecloth and put it on the meat.
Tightly wrap the meat in cheesecloth layer 3-4, tied with twine. Make a loop and hung in a cool place for 6 days.
If the gauze gets wet - so much juice in the meat. Everything depends on the piece gruri and its longevity. :) Are deployed and wrapped in new cheesecloth.
Something like that.
Keep salmon in the fridge, wrapped in parchment.