Raw pork neck at home

Main dishes

Ingredients

• Pork neck - 1.5 kg
• Nitrite salt - 60 g
• A mixture of spices (you can take Italian herbs) - 4 tbsp.

Directions

1. Wash the neck and dry it;
2. Rub with a mixture of salt and spices (2 tablespoons) on all sides, seal in a vacuum and put in the refrigerator for 1.5 weeks;
3. Remove the meat from the package, rinse under cold running water, dry;
4. Rub again with a mixture of spices (2 tablespoons) without salt;
5. Next, take the usual women's nylon sock (or stocking, if the sock does not fit), usually new and clean))), to put the meat in it, put on a molding net (optional), tie the ends;
6. What do you need a sock for? So in the process of drying, a white plaque is formed, which settles not on the meat but on the stocking, the spices do not crumble from the meat, it is perfectly removed from the finished product without spoiling the appearance;
7. I dried at 10-15 degrees - almost a month;
8. The neck withered by 33%, took a sample and took a picture!
9. Delicious and very tasty! Fragrant meat! You can enjoy!
10. But I wrapped in paper and put in the refrigerator to ripen to taste, although periodically cut off pieces)