{"id":4344,"date":"2020-10-07T17:00:08","date_gmt":"2020-10-07T14:00:08","guid":{"rendered":"https:\/\/negolodaj.com\/?p=4344"},"modified":"2022-07-09T17:13:12","modified_gmt":"2022-07-09T14:13:12","slug":"solenaya-grudinka-solonina","status":"publish","type":"post","link":"https:\/\/negolodaj.com\/en\/recepty\/zakuski\/solenaya-grudinka-solonina\/","title":{"rendered":"Salted Meat Recipe"},"content":{"rendered":"
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Ingredients<\/h2>\n

✔ brisket - 800 g without bones
✔ salt - 4 tbsp.
✔ ground pepper - 1 tbsp.
✔ freshly ground pepper - 1 tbsp.
✔ red pepper - 1 tsp.
✔ garlic - 2 heads
✔ bay leaf - 2 pcs.<\/p>\n

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🕜 4 days\u00a0
👥 8 servings
Nutrition*:<\/strong> 15\/12\/2
Calories*:<\/strong> 178 kcal<\/p>\n

* per 100 grams of raw product<\/p>\n

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Directions<\/div>
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  1. Wash, discuss and slice the brisket.<\/li>\n
  2. Rub the meat with salt, pepper and squeezed garlic. Put a laurel leaf to the brisket.<\/li>\n
  3. Leave the meat for 24 hours at room temperature, then for 3 days in the fridge.<\/li>\n
  4. Be delighted with an incredibly tasty meat delicacy.<\/li>\n<\/ol>\n

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    Full recipe<\/h2>\n\n\n\n

    If you love meat as much as I do, then you will understand me when at the sight of delicious salted meat in the store starts to drool. But this “meeting” has an unpleasant moment – cost. And once I thought: why not make salted meat at home, from pork brisket, because then it will be at least 2 times cheaper than the store version.<\/p>\n\n\n\n