Spicy Dried Meat

⏳ Time

5 minutes + 1 day

🥕 Ingredients

🍽️ Servings

Description

Important! If you cannot hang the meat, you can simply place it in the refrigerator, but you must turn it at least twice a day. This is necessary for air to circulate around all sides and for the meat to dry evenly.

Ingredients

Veal Tenderloin - 28.2 oz
Flaky sea salt - 26.5 oz
Ground Black Pepper - 0.7 oz
Thyme - 1 teaspoon
Basil - 1 teaspoon
Ground coriander - 1 teaspoon
Paprika - 1 teaspoon
Rosemary - 1 teaspoon

Step by Step guide

Step 1

Thoroughly rinse the beef under cold water and dry it with a paper towel. Next, trim off any membranes and sinews. Mix the salt and black pepper, then pour 1/3 of the mixture into a container. Place the beef in and cover it with the remaining mixture. Cover with plastic wrap and refrigerate for 24 hours.

Step 2

In a bowl, mix the thyme, basil, rosemary, coriander, and paprika. Remove the beef from the refrigerator and rinse it thoroughly to remove the salt and pepper, then dry it with a paper towel. Rub the meat with the herb and spice mixture. Wrap it in cheesecloth and tie it with twine or string, then hang it in the refrigerator. The meat needs to dry in this position for two weeks.

Step 3

Two weeks have passed. Remove the beef from the refrigerator, slice it thinly, and enjoy it with a glass of good red wine. The longer the beef dries in the refrigerator, the more interesting its flavor becomes.