Horse Jerky

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Preparation30 min.
Тotal30 min.
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  • horse meat - 2 lb (1 kg) of or more
  • sea salt - 2 packs for 2 lb (1 kg) of horse meat
  • spices - 1/5 cup (70 g) for 2 lb (1 kg) meat, mix of red, black pepper, fenugreek, savory, etc.


Select meat without any bones, tendons and cartilage, cut it along the length of the muscle. Prepare a deep pot and start to stack - a layer of sea salt, a layer of meat and finish off with salt. Allow to sit for 5-7 days. Then soak the meat in cold water for 7 hours, changing the water every hour.

If it is still salty, you can keep it in longer. Dry the meat well and roll it in a mixture of all the spices that you have prepared. Pierce the pieces of meat with an awl and pass a cord through.

Hang them in a well ventilated place to dry for about 2-3 weeks.find similar recipes here

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