miniChef

Pork Pastirma

🌐 gotvach.com
🌍 Bulgarian

Ingredients

2 kg boneless pork butt

1 kg regular salt or 1.5 kg sea salt

1 packet of mixed salt

1/2 packet of cumin

1 packet of savory

1 tsp nutmeg

1 tsp savory

1 tsp oregano

1 tsp black pepper

1 tsp red pepper, hot to taste

1 packet of garlic powder, celery, basil, coriander seeds, if unavailable use ground but less quantity, savory.

Method

The meat is cleaned of tendons and cut into suitable pieces. It is cut along the length of the muscle fibers. The width of the pieces is up to your choice, the thickness 5-7 cm.
The meat is arranged in a deep bowl-type container, preferably not metal because salt oxidizes some metals to a greater or lesser extent and affects the meat. It is arranged as follows: sprinkle the bottom of the container with salt, about 2 cm, and place the first layer of meat, then sprinkle again generously with salt, another layer of meat, another layer of salt, until you have placed all the meat.
The salting lasts approximately 24 hours, but no less. The salted meat bowl is placed in the refrigerator, periodically draining the bloody water.
After the salting process comes the soaking process: In a pot, boil about 2 liters of water with the spices described for soaking. Let the ready marinade cool to room temperature, then place the meat in it and press the meat down with a plate so that everything is covered with the soaking marinade. The dehydrated meat is thirsty again for water in this way it will soak out the salt and rehydrate and be flavored from the inside with spices. The soaking lasts 8-10 hours.
It is time for the paprikaing: place the spices described for paprikaing in a grinding appliance, type kitchen chopper. Chop them well, then pour them over a newspaper or wherever you are comfortable and roll them generously. The pastirma is ready for drying.
And as Bay Ivan says: "It becomes divine, and how much wine it drinks...