Dried Rabbit is Simple and delicious

Very tasty dried meat not only for beer! A very simple and affordable recipe! For those who like various meat delicacies not only for beer. Despite the long time spent on the preparation of this dish, little active cooking time was spent.

The Patricks channel

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 6 g

Fats 45 % 5 g

Carbohydrates 0 % 0 g

54 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 20 d

Step 1:
Before starting work, the rabbit must be rinsed in running water, remove excess fat and dry with a paper towel.
Step 2:
Then we put salt on the bottom of the container in which we will salt the rabbit. We level it and spread it on the salt cushion of the crawl. We pour salt on top so that the meat is not exposed anywhere. We put it in the refrigerator or a cool place for four days.
Step 3:
After the specified time, the rabbit is washed in running water.
Step 4:
Fill with water and put on soaking for two or three hours. Then we dry the rabbit with a paper towel as dry as possible and hang it in the refrigerator or another place where the temperature is not less than zero and not more than eight degrees, and there is a draft, for 20 days.
Step 5:
After 20 days, the dried rabbit is ready to eat. Enjoy your meal!

If you like to "mess around" with long-term preparations of various recipes, especially dried meat, this recipe will not leave you indifferent. The product that you will receive at the end of the process will definitely surprise you. This is a great replacement for far from useful chips, jerks, crackers with a lot of harmful additives that we often buy in stores.
I want to pay attention to the soaking of the rabbit, after salting. The crawl is relatively thin and flat. And this means that its meat not only loses moisture due to salt, but also salted with excess salt. It is necessary to soak a two-kilogram rabbit for two to three hours. After that, it will definitely not taste too salty.
If you have minimal and successful experience in cooking dried meat in spices, you can easily rub the rabbit with seasonings and herbs after salting and soaking, which will give the meat the spicy smell and taste that you wish. Don't be afraid to experiment and you will succeed. Do not overexpose the rabbit in salt, because even soaking may not help. Bon appetit!