Jerky pork

Ingredients
1 ham
1 kg salt
15 g saltpeter
10 g sugar
allspice
pepper
bay leaf
savory
garlic
paprika
Method
Bhutanese correct cut long pieces with a thickness of 3 cm. Cleared of skin and fat. Mix salt, saltpeter and sugar. The meat is rubbed with this mixture and close ranks in a wooden container, sprinkle with remaining spices without paprika and garlic. Pressed with weight and leave so for 10 days. Then izskisva in cold water to absorb the excess salt. Drained, dried with a towel and smoked 3-4 days. Smoky jerky is pressed between two boards burden. After 24 hours, is coated with a slurry of crushed garlic and hot red pepper and hung in a ventilated area.
Containers:
Difficulty
Difficult
Tested
1 user
Author
vg
01 Dec 2002

Comments

Pork ham on reindeer done in the following way: ham is rubbed with salt and place in a bowl topped with about 2 cm. Salt. On it sprinkle with more salt so. Pressed by weight. So stayed 30 days, periodically rub with salt everywhere. Should leave unsalted PLACE. After 30 days soak in cold water for 24 hours. Wrap in cheesecloth and hang to dry in a well ventilated place.

recipe is great. Although the cooking time is quite / there faster ways / - the result is a great appetizer.