Home-grown cured pork

10 servings
10 days

How to make cured pork at home? Prepare all the necessary ingredients. Take pork without bones, the best parts for drying - fillet, loin or neck. Choose lean meat. Salt must be necessarily not iodized. From the spices, I took black ground pepper, sweet paprika and smoked paprika. In general, spices are suitable for absolutely any. You will also need a cut of gauze and a piece of twine.

Wash the meat well under running water, and then dry well with paper towels. Excessive moisture is not needed - the meat should be dry. Grate the meat with salt on all sides. Put it in enameled or glassware. It is better not to take a metal one - the meat can oxidize.

Place a flat plate on top and place some weight. Put the pan of meat in the fridge for three days.

Turn over a piece of meat every day to allow it to drizzle evenly. Liquid is formed at the bottom of the pan - this is normal.

Three days later, remove the meat and drizzle it very thoroughly with paper towels from the brine residue. If you like not too salty meat, you can rinse it first with water, and then dry it with paper towels.

Rub a piece of meat thoroughly with pepper and spices. Spices can be selected for your taste.

Wrap the meat in a piece of gauze folded into three layers. Tie it with twine, twine or thick thread.

Hang the meat in a cool, ventilated room for 5-7 days. I dried meat on the balcony. During this time, it should dry well, soak in the aromas of spices and seasonings. Cut the finished pork jerky meat in salt and spices into pieces and serve. Enjoy your meal!