Fenalor

Salt the hind lamb (goat) leg in a dry way. Rub with nitrite salt with spices, after absorbing, add coarse salt and place in a container in a cold place for 10-14 days. Periodically water the emerging brine leg so that no unsalted spots remain. At the end of the salting, wash off the remaining salt with dry wine, rub top with a mixture of seasonings.
We hang our legs in the open air or in a cell and let them dry at temperatures no higher than 10 degrees Celsius. After 20 days of drying, apply a pectin coating and continue drying. Product readiness through 2-3 months from the beginning of drying. During the drying process, fenalor can be smoked in a cold way.

COMPOSITION:

• Back leg on the bone
• Nitrite salt – 23 g / kg (you can add coarse salt to taste)
• Juniper extract – 1 g / kg
  Spice mixture for rubbing:
• Basil / Oregano;
• A mixture of peppers;
• Ground fenugreek;
• Sumy;
• Coriander grain;