Dried meat for the lazy.

Good health to all! I'm a beginner, I decided to write a recipe, please do not judge strictly
We need:
Pork pulp
Nitrite salt
Spices: allspice, crushed black pepper.
Package.
Preparation:
1. Weigh a piece of pork.
2. We take nitrite salt at the rate of 2.5% by weight of pork.
3. Pepper to taste, we will need it for sprinkling the meat.
4. Mix salt with pepper, cut the meat into portions.



5. Sprinkle the pieces of meat with a mixture of salt and pepper


6. Put the meat in a bag and put it in the refrigerator for 15 days, remembering once a day and turning the bag over, for a more even salting.

7. After 15 days, take the meat out of the bag. Then there are two ways
- we hang the meat for drying in any convenient place, without a draft, away from the batteries, so as not to get a dry crust on the surface, for a period of 5-10 days (as long as willpower is enough, since the meat is already ready for use)
- we hang the meat for drying for a couple of days, and then smoke it with cold smoke for 20 minutes 4 times, with intervals between smoking 1-2 hours, then leave it in the refrigerator for a day to evenly distribute smoking over a piece of meat.


Something like this.

Well, what kind of meat is for the lazy? If you need proper salting of meat, you need to look after the meat every day for 15 days (in branded Sberbank packages), turning, smoking
This is already a recipe "for the patient"

An interesting recipe for salting meat Here, only nitrite salt tends to accumulate in the body ... but

And I, forgive me, were very alarmed by these Sberbank packages ... I really don't think they are made of food grade plastic. And since the pickling mixture can in no way be called low-aggressive, leaving the meat in them for pickling for 15 days is, to put it mildly, risky.

[dopleta]

dopleta, the photo was taken specifically for a Sberbank employee, and not for this forum, the meat is salted in zip bags, they are made of food grade plastic.
And how did the pickling mixture seem aggressive to you? Salt?
Admin, the content of sodium nitrite in the nitrite salt, and even more so its content in the final product is minimal, much less than, for example, in beets.
In GOST, sodium nitrite is everywhere, in the books of the 19th century about the production of sausages and hams, recipes using saltpeter.
Smoking is an amateur, we rarely live up to this stage

[Julie]

And how did the pickling mixture seem aggressive to you? Salt?

Julie, I would not even put meat without spices in such a bag, not to mention meat in salt and pepper, forgive me again.

[dopleta]

dopleta, my friend works at the cash desk of the Sberbank money recount, when I was about to salt myself, she asked to salt for her too. I salted it in food zip bags, and then packed it into Sberbank cash collection bags, I joked like this

Now it is clear .

[Julie]

And I would like to say something nice to the author of the first recipe on the forum.
Julie, your normal recipe for jerky meat with standard cooking technology. I haven't gotten to dry-curing yet, but I dream to master it in the near future.

and then smoke with cold smoke for 20 minutes 4 times, with intervals between smoking 1-2 hours,

Why smoke at intervals. I know that the process is usually continuous and why 4 times? What does it do?

[Trendy]

Trendy, THANK YOU!

[Marcella]

Marcella, we smoke at intervals for better and even penetration of smoke into the piece, I read about this method in some old book. Yes, we smoke with cold smoke, I like it on a mixture of alder and apricot.
Hot smoking is continuous.

To be honest, I always thought that both hot and cold smoking are continuous. It's just that the hotter is much shorter in time. Well, let it be your way.

[Marcella]

Marcellawhen the product is cooked with cold smoke, the smoking is continuous, for days. In my case, the smoke is given to add flavor and aroma to a ready-to-eat product.

Thanks, take note