The practice is based on the same logic as applied by nykokyres for

In the old days when there were no refrigerators to keep meat, people food ingredients india 2011 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 food ingredients india 2011 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.
Slaughtered pork and our one day hang 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 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 to avoid baked.
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 food ingredients india 2011 and herbs that we want and add wine.
3 cups of tea water
Put them all together for cooking over medium heat. Because food ingredients india 2011 convergent already smoked leave half an hour to 45 minutes to boil up to drink 2/3 of the zoom. (Do not ever throw away the broth that is left of the boil converge). The broth that remains after cooking called glina *.
FOR THE glynero selected the skin with subcutaneous fat and little meat, cut into pieces - bites, WHICH fired cauldrons using low heat, stirring continuously for many hours, and replay them at a lesser food ingredients india 2011 extent marriage 1 -2 days. Keep out of the refrigerator, inside fat. "Cook" the salt is rather more simple, but I am not familiar.
But "The pig is only for smoked", I would say everyone of smoking. In any case, there are details that make huge difference, as slow cooking - smoking, repetition, preparation, etc., or more heterogeneous and recipes. Some of them will have to 'live' - have you experienced any explanations after you have some thought, for syneideitopoiisete their importance.
- Salting (normal, not excessive, do not you rabies!), Wrapped with a towel and spin for 1-2 days, stangixi bit. Then you can put it in a tub of red wine for 1-2 days. Before smoking, can be deep and pelleting k'ana atrifto garlic and a little pepper.
- From there, make sure that the fire be maintained more mild but perpetual syntaflisma with lianoxyla (thick in your hand and not logs), to be maintained food ingredients india 2011 more smoke. 6 - 8 hours ifotia equally food ingredients india 2011 be breathed.
The practice is based on the same logic as applied by nykokyres for "tying" of sweet. If, for example, takes half an hour cooking for TO package, rather they boil 10-15 minutes on day 1, and is repeated cooking food ingredients india 2011 for 4.2 minutes the next 2-3 days.
Of all the woods, where they give a special feeling to be smoked ropes, the kokkorokia food ingredients india 2011 (like Kountouridis, food ingredients india 2011 deciduous) and cedar (these are `ritinoeidi). Tou'lachiston for I persuaded them. For tobacco, specifically, food ingredients india 2011 the (green) food ingredients india 2011 konoukla food ingredients india 2011 (or Ladania, a herb of evolution from which some parts pooping and aroma!), I believe that as an advantage and abundance.
The optimum age for slaughter in the autumn and the winter, food ingredients india 2011 but can be done in summer if the place is cool and airy. The slain animal shall be in rest. If you are tired let it rest for a couple food ingredients india 2011 of days giving only water. After slaughter let the meat cool for a day, the next cut it into pieces and remove all large bones.
In table rim such that it can hold the brine and spread coarsely salt layer on which stacked pieces salted meat, which intermittently wetted with brine.
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