A classic recipe for a classic delicacy. There are different meats and different ways to prepare this favorite appetizer. For obvious reasons, I had to salt the meat by burying it in salt (uncontrolled salting), although I'm not a fan of this type of salting. On the other hand, it turned out great with Kaiser with bacon, white wine porridge and spices. This bacon deserves to be cooked once a year!
Necessary products:
1 large piece of beef or veal (one muscle)
salt enough to cover the meat
Dough spices for 1.5 kg of meat
2 tablespoons ground barley
2 tablespoons ground cumin
2 tablespoons savory
1 tablespoon garlic granules
1 tablespoon fenugreek
½ 1 teaspoon ground black pepper
½ 1 teaspoon hot red pepper
4 tablespoons paprika
½ teaspoon ground allspice (optional)
½ teaspoon of salt (to flavor spices)
50100 ml of white wine.
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