Kitchens of the world Food calories Cookery Books Kitchen goods

How to salt half a century at home

Cooking recipes / Top Picks / Snack

12 servings
10 days

Pork - 1.4 kg, Salt - 2 tbl, Sugar - 0.25 tbl, Dill - 3 tbl, Ground coriander - 3 tbl, Cumin - 1.5 tbl, Mustard powder - 1.5 tbl, Black ground pepper - 0.75 tbl, Garlic - 14 tbl.

How to salt half a century at home? Prepare all indicated ingredients. We will need a thick pork tenderloin. But beef, chicken fillet, turkey and even duck can also be used. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Then rinse in running water and dry with paper towels.

Pour 1. 5 tbsp. spoons of fine salt into a bowl.

Add the sugar.

Dried dill.

Ground coriander.

Crushed cumin.

Dry mustard.

And ground black pepper. If you wish, you can adjust the amount of spices to your taste, add some more or less. You can also take any other spices.

Take the garlic. Peel the garlic cloves, pass them through the press and add to the rest of the spices.

Mix the spices well. The scent is magical!

Roll dry pork in spices on all sides. First rub with your hands, and then roll-roll so that the spices stick to the maximum to the surface of the tenderloin.

Put the meat in a comfortable, suitable refrigerator container.

Cover the meat so that the air passes - either with cling film, leaving a gap, or a lid, but not completely. Leave for 3 days in the fridge. In the salting process, the salt draws moisture from the meat, which accumulates at the bottom of the container. To make pork salt more evenly, turn the half-wine in brine 2 times a day.

After 3 days, remove the meat, salt a little and wrap as tightly as possible in a doubled gauze cut (about 1 by 1 m).

Tie tightly with twine or elastic bands and hang for a week above the stove or in another warm, dry place. It is also good to turn the meat over sometimes for a more even drying.

After a week, remove the meat. Cooking time will depend on the thickness of the pork tenderloin and your preferences. The longer the pork hangs, the drier and salty it will be. A dense crust is formed on the finished half piece, which will be clearly felt through the gauze.

Cut the rope, turn the gauze. Remove the garlic and seasonings with your hand.

Cut and taste soon! Belarusian-style cured pork half-wine can be wrapped in parchment paper and stored in the refrigerator until eaten. Enjoy your meal!