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Recipe 1
Requirements
- 1 large container for making the water/salt mixture
- 1 large container (large sink or bath) for curing the meat.
- Stirring Stick
- An area for hanging the meat to dry
Ingredients
- Lamb
- Salt
- Water
- 1 potato
- Water
Method
Fill one container with water. Mix in plenty of salt and give it a stir. Keep adding salt and mixing until the salt no longer disolves into the water. Then add a little bit more salt into the mix, just enough so that you can see it on the bottom of the bath once the water settles.
Cut the potato in half and add it to the water. Leave it for 24 hours.
If the potato floats then you have the correct mixture, you can continue onto the next stage. If it doesn't float, add more salt to the water and stir it in. Leave it again for 24 hours. Hopefully by this time the potato will start to float. Keep adding salt until the potato floats.
Add a layer of meat to the second container. sprinkle it with salt. Then add another layer of meat, again sprinkle it with salt. If you have room for a third layer, then do the same again for that. When all the meat is in the container, add the water (giving it a stir before pouring it in.
This is for a large quantity of reestit mutton. You may not need to layer it if it's just for yourself.
Leave the salt in the water for 7 days. Before those seven days are up, start mixing up a new batch of salty water. After the seven days, dispose of the old salty water and replace it with the new batch. Making sure that you follow all the above steps again. This is not a necessary step, but some people think that it will draw out any impurities from the meat, making it taste better later on.
Leave the meat in the water for 2 weeks.
When it's ready, take it out and hang it up to dry. After a week or so, the meat will be dried and ready to cook.
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