Ingredients

Title Value
1. Pork 2 Kg
2. Salt 600 Column
3. Garlic 2 clove
4. Black pepper 1 Tsp
5. Coriander 1 Tsp
6. Paprika 3 Tsp
7. Chilli 1/2 Tsp
8. Star anise 2 PC.
9. Rosemary 1 Tsp
10. Rosemary 2 twig
11. Vinegar 1 L

Cooking

1. Stage

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.

1. Stage. 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.

2. Stage

Roll the meat in salt on all sides and refrigerate for 3 days. Rinse the prepared meat from salt under running water.

1. Stage. Roll the meat in salt on all sides and refrigerate for 3 days. Rinse the prepared meat from salt under running water.

3. Stage

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.

1. Stage. 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.

4. Stage

Combine all the spices in a separate bowl. Mix well until smooth.

1. Stage. Combine all the spices in a separate bowl. Mix well until smooth.

5. Stage

Remove the meat from the brine, dry and transfer to parchment and sprinkle with spices on all sides, put sprigs of rosemary on top.

1. Stage. Remove the meat from the brine, dry and transfer to parchment and sprinkle with spices on all sides, put sprigs of rosemary on top.

6. Stage

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.

1. Stage. 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.

7. Stage

Cut the meat into pieces and serve.

1. Stage. Cut the meat into pieces and serve.

8. Stage

Bon Appetit!!!

9. Stage

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.