163 # Сушен Свински врат – ферментирал 3 месеца. Мезе за ценители – SUB – Yami Yami

Pork neck is a meat that can be used to make many delicious appetizers. In this recipe you will see the longest fermented pork neck product, which in the Apennines is called "Coppa". This product really deserves the attention of connoisseurs.
Products:
I Stage - controlled salting
1 piece boneless pork neck
35 g/kg of sea salt (who wishes can mix it with nitrite salt 1:1)
15 g / kg of sugar
1 teaspoon per kilogram of granulated garlic
II stage - Drying
A piece of beef caecum for wrapping
2 tablespoons grated thyme
2 tablespoons coarsely ground red pepper
1 tablespoon smoked red pepper or "urfa pepper"

Link to the sausage and deli drying film:
https://www.youtube.com/watch?v=GkE240F7_-o

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