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Learn how to make jerky at home using only salt and sun for preparation. Jerky is a type of dried meat that takes a longer time to cure. It is used in stews, jeijoada, feijão gordo, snacks and broths. The curing time lasts up to 15 days between curing and sun exposure. Ingredients: One piece of needle tip (PA) in the weight you want (I used 2.100 grams in the recipe) - enough table salt to cover the meat in the 4 saltings (I used a total of 5.5 kg of salt in the recipe). Preparation method: Place the needle tip piece in a plastic or glass container and use enough salt to cover the meat on top, bottom, sides and in the cuts, cover or cover with plastic wrap and leave at room temperature. Let it rest for two days. Change the salt after 2 days, then on the 4th day, the next change on the 6th day and let it rest for another two days. It is cured in salt for 8 days and then left to sunbathe for up to 7 days and it will be ready for use and storage. How to store: you can cover it with a tulle or screen fabric, hang it or put it in a screen cage for up to 3 months. You can wrap it in plastic wrap or vacuum seal it and refrigerate it for up to 6 months and if frozen it will last up to 1 year. It is important to freeze it in portions so it does not freeze and defrost it so it does not spoil. Make it, use it in your recipes and make lots of people happy with your Charque dishes. Also watch the video on How to make Carne de Sol at home: • HOW TO MAKE CARNE DE SOL AT HOME - CAR... Don't forget to subscribe, give a thumbs up and share!!!