Corned pork the old days when there were no refrigerators to keep meat, people have found various m

Corned pork the old days when there were no refrigerators to keep meat, people have found various methods of preserving even the meat to have junk when needed and do not spoil when it was a large amount. This does require two things, the cautious not to spoil the meat and the proper temperature maintenance. For the first were the salt and the oil or fat in a specific case and the second in the basement of their home called the basement, which had a low temperature and constant humidity for storing their food. Sure was no coincidence that their pork grew summer and winter slaughtered before Christmas, when temperatures were low. The salted pork is maintained for a long time, it is sufficient to properly and maintained in good conditions. Procedure slaughtered pork and our cream once a day in a cool and ventilated place to dry and freeze so we can cut it. At the next split in half along the backbone to be able to cut it into pieces more easily. Cut into strips about 8-10 centimeters. Charting del monte kingsburg surface pieces to the point where the meat starts and finishes the surface of fat. Season with salt all the pieces very well into the gashes us to go everywhere in our salt and leave it for about five days. What epitychainome with salting is to absorb internal moisture of the meat which is responsible for the spoilage of food. Then we put our meat in the fireplace with very low heat. The temperature next to our meat should not exceed 60 degrees Celsius del monte kingsburg to avoid baked. Leave for 2-3 days turning them to dry and watered with smoke from aromatic wood such as olive, cypress, or orange. del monte kingsburg Old smoke burning with coriander, savory rosemary is not only for flavor but also to kill germs fortunes. Thus, the dehydrated meat and watered by the fragrance. Once passed the stage of smoking, the meat is cut on the tracings, washed and boiled with a little water but enough fat. Finally add spices and herbs that we want and add wine. Once cool corned, store it in a clay jar because it holds the best temperature and is always covered with fat. If left in a cool dark place, maintained for nearly a year. Fotis - pastrami
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