Ingredients

How to make it

  • Cut meat in 50mm thick, ads long as possible blocks (refer to picture)
  • Sprinkle with salt, pepper and coriander to taste
  • Sprinkle vinegar in bottom of plastic or ceramic basin
  • Pack layer of meat sprinkle with vinegar and repeat until all meat finished
  • Close with cloth and let it lay for 12 hours and turn next morning
  • After 24 hours hand overnight at safe high to wind dry
  • In morning take off and hang in cool dry place to dry
  • Should be ready in 7 to 10 days depends on taste or how dry you want meat

People Who Like This Dish 2
Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    hot_it_up ate it and said...
    The easy way to convert this is to subtract a negative from 32 and add a positive. -10 would be 28 deg and 10 would be 42.
    Was this review helpful? Yes Flag
  • markgraaff 13 years ago
    Thanks bro at about -10 degree celcius
    Was this review helpful? Yes Flag
    " It was excellent "
    hot_it_up ate it and said...
    Gotta give a five for offering the site such a traditional way of curing meat. Here in the States, hunting seasons are only open during the Fall and winter months. What is the lowest temperature this can be done.

    Jeff


    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes