See how to make wonderful sun-dried meat that is very easy to prepare.

The key to making delicious light meat is nothing more than waiting and the result will be soft and tasty meat.

Many people don't even imagine how sincere meat of light is made, so learn now and enjoy this excellent taste.

Ingredients

1 kg of rump eye (similarly found as rump heart or rump center)

3 tablespoons of sea salt (or large salt)

1 teaspoon brown sugar

style hull dancing

Preparation method

In a mortar – which can be the same garlic crusher – add the salt and sugar and beat until it breaks into small pieces. Cut the meat into equal pieces or slices, so that the seasoning penetrates, sprinkle with sugar and salt and spread until it is even.

Transfer the meat to a covered bowl covered with plastic wrap and leave in the refrigerator for 2 days. On the first day, grate the bowl, let the liquid drain and turn the pieces of meat over. Close it and quickly return it to the refrigerator to better exhaust the taste, during this time the meat will certainly change color, becoming darker.

Then, depending on the day, place the meat on a tray and leave it uncovered in the fridge for another 24 hours to make it drier. Once it is cured, remove it from the fridge and cut the pieces into the dough you want to prepare.

Turn on the heat to medium temperature, place the frying pan with the pieces of meat and let it cook on all sides for a few minutes. Set aside and let it rest for a few minutes to make it juicier.

Turn the frying pan back on over medium heat, add cask sauce and add the meat again and leave for almost 4 minutes. Then remove the meat and it will be ready to be served.