Polendwicza

Homemade cured meat is attractive for several reasons - no preservatives except salt, long-term storage, ease of preparation and excellent taste.

Homemade cured meat is attractive for several reasons - no preservatives except salt, long-term storage, ease of preparation and excellent taste.

The technology of cooking, as they say, is simpler - anyone can handle it. Only here patience will have to be typed - time for drying will go decently much, about 2-3 weeks. But for loved ones you can do your best, right ?!
From the selected pieces of meat it is best to cut off excess fat, tendons and films (if any). Then wash and dry a little, put in a deep container.
Then, without regret, rub the meat on all sides with salt.
Cover with cling film and refrigerate for 36 hours. The meat will need to be turned over every 12 hours.
During this time, the salt will "push" a lot of liquid out of the meat - it will need to be poured.
And dry the meat well with a towel from excess moisture and rub with selected spices. It is best to grind them together a bit before use.
Then grate the meat wrapped in gauze in several layers and tie a very tight thread, giving a rounded shape.
And then ... find a dry, ventilated room - the kitchen is almost perfect (difficult to find an attic). And hang in an upright position for 10-14 days at temperatures up to 18 degrees. At higher temperatures, the meat will cook faster, maybe a week will suffice.
Now it's time to take a sample: cut and look - if the meat is evenly colored, dense and elastic - it is ready.
Store well and long in the refrigerator, wrapped in the same gauze.
Serve it with thinly sliced fresh bread - incredibly tasty!