The recipe, as I have already said, we gave the brothers Cuckovic, and is actually a very simple th

The recipe, as I have already said, we gave the brothers Cuckovic, and is actually a very simple thing. Now I will briefly describe home bargains our procedure. This can work out of buying meat if you do not own pigs or you too much buying up the pig and have to pass through the whole process of slaughtering and processing, and surely you are more worth it to buy fresh from the butcher and then work their cured meat, rather than buying up almost.
Bites of meat that you want to dry and smoke (we Dimili 5 signs of bacon, home bargains ham, ribs and pork leg) is first necessary to keep the dry cure 1-3 weeks, depending on the thickness of the meat. Ours was a little more than two weeks. Dry brine is actually home bargains coarse sea salt (we mixed sheep and because we did not have enough big) and spices that you want. Here you can really be imaginative, using the simplest of brine, home bargains just salt and pepper, to a combination of salt, pepper, and spices such as rosemary, thyme, marjoram, home bargains etc.
So we are mixing home bargains sea salt, pepper, dried rosemary, dried sage, dried oregano, home bargains dried thyme and dried marjoram. I izmljela spices in a grinder for coffee so they were powdered. When I'm in a large bowl mix the good salt, pepper and spices, I started massaging them into dried meat. It should home bargains be a very good rub, abundantly, so that all the meat is upacano. Meat agrees to dry vat, a piece to piece, capped some wooden home bargains covers that put importance, burden, something hard, we have put teću full mother (about 17 liters). Kac we covered nylon just so you do not fall in the dust but it has air.
After a four days, the meat is removed and the blood that has accumulated in the wine vat spilled. Then he goes again, but in reverse. So what's been going up and down, and if it was face down, now goes face up. Of course a little home bargains Chilling or rubbed still malomješavine with which you salamurili home bargains first day, you will certainly remain.
And so every three days to the meat turns, dosoljava, and dripping blood. After about 2-3 weeks, when the meat is enough usolilo, home bargains well wash the brine, and depending on the number of weeks as it was in brine, so the same hours are soaked in water. home bargains So ours was almost three weeks, so we kept him in the water for 3 hours. After the 3 hours we pulled home bargains him out of the water and hung to dry but airy place to dry completely before wearing on smoking.
Once the hair for 24 hours, the meat we carried to smoke in private smokehouse, and there was a smoky on the laurel, and honestly I have no idea where even wood. Dimi is all set to eight days. And after eight days were ready for tasting. We fell on his ass. It turned out a fact in super. home bargains Part taste certainly lies in the fact that this is the first time we have produced something like that, alone, and now we still have pancetta and bacon and ham at least a couple home bargains of months. C'mon little less when you take that weight that we share of my family, but still. We're set for a month.
So, if you are so far thought it was a nuclear physics, home bargains now you see that it is not, and certainly recommend you to be yourself and try yourself in making their own cured meats. Em is fun, em is more economical, healthier em, no matter what, there's no reason why you should not!
Meadow mom I, wife, Christian, gardener, housekeeper, cook and freelance designer. This is my personal story. been blogging about his family, about what I do, cook, create, plant. We moved from Dubrovnik home bargains via Zagreb to Murter, and Slavonia. After a couple of years Slavonian off grid adventure, we landed in Zagorje where we create a home, raise children, grow spiritually, and learn, and the way we fall, and again we climb. All is well until the love and food, warm coats and homeless. View my complete profile