ВЯЛЕНЫЙ КРОЛИК(DRIED RABBIT)

Dried rabbit is something new for dried meat connoisseurs! The recipe is as follows: 1.3-1.6 kg rabbit; 4 tsp sweet paprika; 2-2.5 kg salt (depending on the size of the rabbit) The most important thing is to rub the rabbit with paprika before brining. Salt for at least 3 days; if the rabbit weighs closer to 2 kg, then salt for 4 days. Before hanging the rabbit, rub it with a mixture of 3 tsp fenugreek and 4 tsp cayenne pepper and, of course, dry it for at least 10 days, maximum 20! A unique dried dish on the table!!)))