In this program ... Goodbye Mom!
Paulina and Coquito fire the season with an ideal recipe for the snack of these parties: how to make meat cured at home, with the minimum.
Until next season, and happy holidays!
Nicola Garupa
producer
Content table
Ingredients
They are just 3!
- 1 piece of vaccine meat of about 600g.
- 1kg. of thick salt
- 1/2 kg. of sugar
- Condiments of your choice (I put it: rosemary, mustard seeds, pepper, bay leaf and paprika)
How to make cured meat
Very simple!
1. Mix salt , sugar and condiments .
2. In a deep source, put 1/3 of the mixture. On this bed, put the meat and cover completely with the mixture. Cover with film paper and cool 24hs.
3. Repeat the operation by changing the mixture of salt, sugar and condiments. Refrigerate another 24hs.
4. From here you can get. Time will depend on the meat and its thickness. The operation can be repeated as many times as the meat is as we like. A good indicator that it is already cured is that it is very dark on the outside and hard.
5. Once we take it out, we wash to remove excess salt. You could eat, cut well finite.
How to make cured meat
This is the case
and program photos
Pauli !!! Consult, I did the cured bondiola ... but it is more than 1 month ago that I have it in the refrigerator and it is still half raw ... do you know what to do? Have you lacked time with salt? Leave 1 day for every kilo of Bondiola in salt. Thank you!!!
Good day.
And Merry Christmas.
Question: What is sugar? So that I was not very salty?
I made some sirloin and left them 24 hrs. In salt and I was very salty.
How do I do less salty?
Thank you so much
A Paulina consults, can it be done with any type of meat? Or to do it with pig, do you have to do it differently? Hug!
That riiiicoooo! I'm doing it! I put curry, rosemary, sage, in twigs, garlic, parsley, oregano and thyme, some clavitos, salt and sugar, there it is in the refrigerator since yesterday, a little ago I took it and I changed the salt and the condiments, the question is that I do not understand how long it has to be in salt, it is a 700gr approx, and then, how long, how long is it preserved? I keep it in the refrigerator? Why don't you consult this before doing so? Paulina made him cook again with your rectas! <3 You are the most!
But after kitarle the salt where you get?
Thanks for tremendous recipe !!