How To Dry Meat At Home || Special for EID UL ADHA |عید الاضحی کا خصوصی تحفہ

 How To Dry Meat At Home || Special for EID UL ADHA |عید الاضحی کا خصوصی تحفہ

Ingredients:

2-1/2 kg lamb, goat, beef or camel (boneless)

Garlic cloves 125 grams

120 g Coriander (dry roasted then crushed)

 Earth)

150 g cumin (dry roasted then ground)

200 grams of salt

2 tablespoons of vinegar

Method of preparation:

It is best to choose lean cuts of meat to prepare.

Cut the meat into comfortable strips no more than 2 cm thick.

Prepare all the ingredients: including garlic, coriander, cumin, and salt. 

Mix all the spices well, add 2 tablespoons of vinegar, then season the piece of meat with this mixture.

Mix the meat well until it is completely coated with the salt, garlic, and spices.

Leave the meat in the spice mixture for 24 hours, refrigerate, and turn it occasionally.

After 24 hours, remove more water from the meat

Dry the strips of meat in the sun for 2 to 3 days, keeping them at the end, so as not to retain moisture.

 In the winter, you can dry the sticks in a preheated oven between 70 and 75 degrees.

To check if the meat is ready, break off a piece of meat, if it breaks easily, prepare dry meat.

 Qadid is ready.

Store meat ticks in an airtight box or cloth away from moisture.