For the preparation of jerky, the best fit is the neck. Rinse well and pat dry with paper towels. Take the meat is not too fat.
Roll the meat in salt on all sides and refrigerate for 3 days. Rinse the prepared meat from salt under running water.
In a bowl, mix the vinegar, garlic, passed through the press, salt 1 tbsp. L., a pinch of rosemary and black pepper. Dip the meat in vinegar, pour on all sides and hold for 10 minutes periodically turning so that the meat is marinated on all sides evenly.
Combine all the spices in a separate bowl. Mix well until smooth.
Remove the meat from the brine, dry and transfer to parchment and sprinkle with spices on all sides, put sprigs of rosemary on top.
Wrap tightly in parchment and tie with a wide thread or plain culinary thread. Put the meat in the refrigerator on the top shelf of the doors for 25-30 days. In the early days, check the parchment, if it is wet then it needs to be replaced with a new one.
Cut the meat into pieces and serve.
Dried pork in aromatic spices turns out to be very tasty, juicy, tender and fragrant. It is very convenient to prepare such an appetizer, spices and salt go well with pork and create an amazing appetizer. Dried pork is perfect for any holiday table; serve on bread as a sandwich or as an independent dish with fresh vegetables or sauces.