Good day. I want to share my experience in making turkey leg jamon. For some time now, it became interesting to me to dry meat, I decided to try it myself. I bought 2 massive turkey legs, several packs of salt, regular, large. A set of spices for cleaning the legs before pickling. It includes: chaman (fenugreek), paprika, hot chili peppers, black pepper, ground cilantro, you can add spices to taste)
Structure
Turkey legs 2 pcs
Rock salt 4 kg
spices for cleaning: fenugreek (chaman) 2 tablespoons
paprika 1 tablespoon
ground cilantro 1 tbsp
black pepper 0.5 tablespoons
chili to taste
dry adjika 1 tablespoon
We start with the fact that you need to wash the legs well, remove the skin and, if possible, all the veins outside. After that, wipe the legs and dip thoroughly in our spices. After sprinkling them abundantly and stamping them, we lower the leg into a container with a 1.5 cm layer of salt.Fill the leg abundantly with salt on top and then put the second leg. The legs should be covered with salt and tamp this salt tightly. This is necessary for the dehydration process to take place, in the process of salting all moisture and liquid from the legs will completely disappear. Salt, put in the refrigerator for 4-5 days. During this time, you can change the salt once in the middle. Change the salt when a lot of moisture is separated from the legs. After the legs, you need to wrap with gauze in one layer in a ventilated place. Or a balcony or a kitchen.
In my case, the legs dried out for 9 days and on the 10th day we began to eat the first of them. Drying pure meat is easier than meat on the bone. We've got a delicious delicacy. It can be eaten with beer and potatoes, whoever wants it ...
