Dry curing

  • Tail – preferably with fat and skin – weight approx. 3 kg
  • Peclosol – 60 g / 3 kg (optimal standard – 20 g / 1 kg of meat).
  • Mustard in grains – a flat teaspoon of tea
  • Cilantro coriander beans – flat teaspoon
  • Garlic – four medium cloves
  • Allspice – 4 – 8 grains
  • Bay leaf – 4 leaves
  • Sugar – 2 flat teaspoons
  • Black pepper in grains – flat tea spoon
  • For a variety of flavor – you can add juniper in grains – at your discretion ◊- The grains can be gently crushed in a mortar.

Method of preparation:

Mix all the spices and rub them evenly on the meat. Place the meat in a cool place at 4˚ – 8˚ C (preferably a refrigerator) for at least three days. During this time, turn the meat (rotate) at least twice a day: morning and evening. Then rinse the meat in lukewarm water, leaving a few grains of coriander and mustard seeds on the meat. Re-wind the meat, preparing it for smoking. Dry the meat. Smoke with warm smoke about 40˚ C until the appropriate color is reached about 4 – 6 hours.

It is important to remember the principle that the task of curing and smoking is to remove water from meat – curing is to remove water from tissues thanks to the hygroscopic properties of salt, while smoking is to be done by thermal treatment. Thus, through these processes we extend the shelf life of meat, as water is a factor accelerating rotting processes. Smoking can be repeated the following day. After obtaining the right color, the meat is hung in a cool and airy place, where it will continue to mature – from a few days to several months. Raw smoked meat is characterized by a delicate taste. They taste best when cut thinly.