2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The meat is cut into small steaks up to 2 cm thick. It is salted to taste, as in cooking, and placed in a pan with a sloping bottom to stand for 6 to 8 hours to separate some of its water.
Fry in plenty of fat until red on both sides. Arrange directly in jars of 1 to 2 liters, placing peppercorns in between, and pour the fat in which it is fried.
On top of the fat, which should cover the meat well, a circle of cellophane is tightly cut, cut on the walls of the jar to insulate it from the air.
A piece of cellophane dipped in brandy is glued to the jar and tied with strong thread. The jars are wrapped in paper to prevent light from entering and stored in a dry and cool place.
In this way, if the meat is of course well fried, it is preserved for 5-6 months, and even a little longer.
It is used for cooking and tastes like fresh, freshly fried meat.
By frying and pouring fat, pork, chicken, beef, lamb, goat and all kinds of meat are preserved for a long time.
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