COMO FAZER CARNE SECA EM CASA - JABÁ - TRASEIRO E DIANTEIRO

How to make beef jerky from the front and back at home. A tried-and-tested, easy, and simple recipe that uses only salt and sun. A traditional recipe used in our beloved Northeast and South regions of Brazil, which use only salt and sun. It's healthy because, unlike industrially prepared jerky, it doesn't use preservatives, acidifiers, coloring, nitrites, or nitrates, which can be harmful to your health. How to make: 2.5 kg of hard beef; 2.5 kg of brisket; 4 kg of refined salt. You can use any weight you like, as long as you use enough salt to cover the entire meat. Salt the entire meat with enough salt to cover all parts and cuts. Use a glass or plastic container for salting. Cover with a lid or plastic wrap and let it rest for 2 days outside of the refrigerator. After 2 days, change the salt, without washing the meat, and let it rest for another 2 days. After this time, change the salt again and let it rest for another 2 days. It takes a total of 6 days to cure, then hang it in the sun with a hook or kitchen string for 1 or 2 days. In the recipe, I let it sit in the sun for 2 days. Once ready, you can wrap it in a screen or tulle and let it hang. You can place it in a screen cage or wrap it in plastic wrap and refrigerate or freeze it. Storage: If left hanging, it can last for 3 months; If left wrapped in the refrigerator, it can last up to 6 months; If frozen, it can last up to 1 year. Follow the preparation instructions in the video. Subscribe, give a thumbs up, hit the notification bell, and share! See other videos as well. HOW TO MAKE DRIED BEEF AT HOME - CARNE SERENADA    • COMO FAZER CARNE DE SOL EM CASA - CARNE SE...   HOW TO MAKE ARTISANAL JERKED BEEF AT HOME | HOMEMADE CHARQUE    • COMO FAZER CHARQUE ARTESANAL EM CASA | CHA...   HOW TO MAKE SEASONED GRILLING SALT | BARBECUE | MIX WELL    • COMO FAZER SAL DE PARRILLA TEMPERADO | CHU...