plays a recipe to wait until the last few days. This is the first time I do and I got well, at least we like. Resemblance to that sold in stores, just as I'm out cheaper. Theirs had been wrapped in a casing, but that's not come, as I try later.
advantage that the tape was pulled back in price, I decided to make this recipe. Next time I'll do a step by step (in confidence, did not think I would come out as rich) Hope you like.
Ingredients:
- strip loin (mine was 1.500 gr)
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coarse salt - 1 lemon
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crushed garlic - pepper
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pepper Preparation:
The first thing to do is clean the meat of any fat you have. Then put it in a bowl and cover completely buried in sea salt (coarse salt because I put the room unless the fine)
The cover them and keep in the refrigerator for 2 to 3 days depending on how big is the piece.
Over time, we get it, well rinsed under the tap to remove all salt and dry it with paper towels so we left without any drop of water.
pounded in a mortar 2 cloves garlic, peeled and mixed with the juice of a lemon, we spread the piece of pork with the slurry.
Mix 2 tablespoons full of paprika, I got sweet with a little pepper, rub the steak with the mixture making sure that it completely covered and we tie a rope to the back and hang it.
I left him in the laundry room with the windows open to heal rapidly (these days made it quite cold)
We put a rope and hung on the wall behind putting a plastic bag or paper that does not stain . Occasionally you turn to heal everywhere alike.
And this is the result of a rich back home.
certainly was for 20 days, the consistency is not hard at all, but it will taste, but if you want to cure and dry, then leave it another week. The testing going until you like it.
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