The best recipe of dried meat: juicy, tasty, and spice matched perfectly!

For all lovers of meats "Website" will tell you how to cook jerked pork at home. The meat turns out — just gorgeous!





Swinney jerked the meat looked nice in the cut and not dry, for drying it is better to take the pork neck. The recipe is for the patient gourmets, but the result is worth it: indifferent to delicacy in the family is not left with no one!

Ingredients to marinate meat

• 2.5 kg pork neck
• 500 g of salt
• 2 tsp black pepper
• 10 peas allspice
• 10 clove Bud
• 5 Bay leaves

Ingredients for spicy red powder

• 3 tbsp adjika dry
• 0.5 teaspoon of ground coriander
• 2 tbsp paprika
• 1 S. L. ground black pepper

Ingredients for spicy green powder

• 4 tbsp Svan mix (green pepper, black pepper, coriander, dried garlic, tarragon, tarragon, thyme, Basil)
• 0.5 tsp. of dried garlic
• 1 tbsp marjoram

Cooking

1. Measure the amount of water needed to prepare the marinade. To do this, pour the prepared meat with water so it is completely coated, then dump it into a separate pot.
2. For every litre of water should be 4-5 tbsp of salt with a slide. Add peppercorns, cloves, Bay leaves, put on fire and bring to boil. Strain the marinade and leave to cool.
3. Meat put in a container in which it will marinate, and pour the cooled marinade. Flatten with a plate and send in the fridge for 3 days. Periodically turn.
   
   
   
4. Get the meat from marinal (it significantly heavier), Obasi a paper towel and put under the press for a couple of hours to drain all excess liquid.
   
   
   
5. Prepare spices for dusting. The set of spices can be changed to your liking, but the above for me is optimal.
   
   
   
6. Divide the meat into 2 pieces, roll in spices and wrap in cheesecloth. Put in sealable container and send in the refrigerator for 7 days.
   
   
   
7. After a week, get meat, roll in the remains of the powder, gauze, changed to dry. The resulting convolution cocoons tightly wrap the twine, giving a beautiful shape.
   
   
   
8. The resulting bars are put in a ventilated, cool and dry place (the refrigerator if allows, you there) for 3-4 weeks. The longer, the better. Those who have a electric dryer, can take advantage of it.

After a week, not forgetting to pour a glass of dry red, get the meat, slice it with a sharp knife into thin slices and enjoy delicious homemade cooking!

This recipe definitely worth sharing!

The author

Marina Artemova Loves to photograph the beauty of nature, enjoys handmade. Son Vanya had taught the mother to cope with any household tasks effortlessly: Marina knows how to get the most stubborn stains and to clean the house in minutes. Interested in the most acute, various life issues, never remain aloof from what actually matters! Favorite book Marina — "gone with the wind" by M. Mitchell.