Brisket

Cut the brisket with the ribs removed into strips 10-15 cm wide along the ribs.
Salt the cut strips, put them tightly in a container and place in a cold place for 7-10 days. After salting, wash with wine, rub with spices and hang up for drying. We dry at a temperature not higher 10 degrees Celsius. Readiness of the product in 30 days from the start of drying.

COMPOSITION:

• Brisket – 100%
• Nitrite salt – 23 g / kg (table salt can be added to taste)
• Orient extract – 1 g / kg
  Spice mixture for rubbing:
• Basil / Oregano;
• A mixture of peppers;
• Ground fenugreek;
• Ground paprika;
• Dry white wine (ratafia cherry)