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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 1 slice beef (about 2 lbs.)
- 1/4 cup bagged granulated salt
- Chairnen mixture
- 3 tablespoons chaimen
- 2 tablespoons paprika
- 1/2 teaspoon red pepper (optional)
- 1/2 teaspoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon kimion (cumin)
- 1/2 teaspoon allspice
- 3 -4 garlic cloves, crushed
- 1 cup water
Method
- Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
- Insert heavy string through one end and make a loop.
- Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
- Wash meat well with cold water and leave in clear water for one hour.
- Then drain and press between towels to remove moisture.
- Continue until meat is quite dry.
- Hang in cool airy place to dry about two weeks.
- Combine all above ingredients to make the Chairnen.
- Add water a little at a time to make thick paste.
- Soak meat in it for 2 weeks.
- Hang in airy place for 2 more weeks.
- May be used immediately, refrigerated, or frozen.
- NOTE: A cheese cloth casing may be used to slip meat into before hanging.
