Salty ham and blades

1 serving


Of course, in a rural courtyard, it is best to salt ham and shoulder blades in a separate wooden tub of small size, since the tree absorbs foreign odors. Therefore, it is not worth salting mushrooms in the dishes in which you salted the meat. Grind the cleaned ham and blades with a salt mixture. To make it better absorbed, we make an internal incision along the bone and carefully fill the hole with a salt mixture. We put the meat in a tub, tightly pressing the pieces to each other, send it with salt from above and take it out into the cold (you can put it on the terrace). After 5-6 days, fill the ham and shoulder blades with brine: water boiled with salt, sugar and saltpeter according to the above recipe. Moreover, before pouring the ham and shoulder blades, we change places: we put the upper ones down, and the lower ones up. Thus, we keep meat under oppression for about a month in total. During this time, we change pieces of meat several times and, as necessary, add brine to cover the salting.