Total Servings: 10
I once had a craving for this kind of meat, the first thing I did was look through the recipes. There are a lot of decent recipes, but they did not convince me of the need to cook this delicacy. I imagined that either they were posted by people who have been cooking this meat since childhood, or people endowed from above with a special gift for cooking: to use "3 to 5 tablespoons of salt", So 3 or 5? Some people add sugar and vodka, some people cure for 5 days, some for a whole month and some require a fridge with No Frost function. Being by training and by nature "technician", I was looking for a recipe with exact proportions and strict recommendations. I want specifics and guarantees! I want to stay healthy and not become a widow overnight. Such a nerd... And I found a recipe, then by analytical research and practical experience I adjusted it to my own taste, tried it more than once on many relatives and guests, and now I will tell you how I cook such meat in detail. I think that my recipe will be useful to someone.
Ingredients and taste: Meat, Salt, Spicy, Hot, Spices, Salty, Cognac, Starters, appetizers
Read more: Jerked pork