Dried pork carbonad

1. Stage

Wash the meat, dry it with a paper towel.

2. Stage

and rub it with freshly minced garlic. Mix the spices, salt and sugar and spread evenly on the meat, massaging it thoroughly so that it soaks in the flavors.

3. Stage

We coat the meat with spices and put it in the fridge for 3-4 days so that the salt penetrates well inside the piece. IMPORTANT: every day you must take the meat out 2-3 times, massage it and turn it to the other side, and drain all the excess moisture.

4. Stage

This is how the piece turned out on the fourth day.

5. Stage

Next we wrap the meat in heavy paper, or waffle towel and wrap it in both. We put the meat under the press for 1 day in the refrigerator or on a cold balcony. This is needed to compress the meat, extra moisture goes away, and all the voids inside, if any, disappear. And purely aesthetically, the piece becomes pleasing to the eye. I used a 5-liter water bottle for the weight, but you can use something heavier.

6. Stage

After a day we get such a flat "brick". At this stage, the meat has already acquired an incredible flavor, I'm even ready to salivate as I write these lines.

7. Stage

It remains to wrap the meat in gauze and hang it in a cool place (refrigerator door, loggia, balcony, basement where it is about 5 - 12 degrees Celsius). Just as important is the circulation of air. Humidity I will only say that I have it ranged from 30-40%, the ideal humidity of 60-70%, but, of course, almost no one can control it, unlike air temperature.

8. Stage

I had the meat dried for 1 month, but the result was worth it, it turned out fragrant, delicious with an amazing fiber structure.