Cellulose film can be purchased here - https://www.emkolbaski.ru/tsellyulozn...
Starter cultures here - https://www.emkolbaski.ru/tovary-dlya...
Starter cultures for dry-cured whole-muscle hams - https://www.emkolbaski.ru/startyi-dly...
Antioxidant - https://www.emkolbaski.ru/antiokislit...
Nitrite salt - https://www.emkolbaski.ru/sol-nitritn...
Nitrite salt 1kg - https://www.emkolbaski.ru/nitritnaya-...
Natamycin - https://www.emkolbaski.ru/natamax-kon...
Ham net - http://ali.pub/58ub3s
Spice and nitrite salt scale - http://ali.pub/52xyps
Vacuum sealer - http://ali.pub/58qm7v

Recipe with starter cultures.
Neck 1kg
Cellulose film https://www.emkolbaski.ru/tsellyulozn...
Natamycin 1g https://www.emkolbaski.ru/natamax-kon...

Curling mixture (per 1kg):
Nitrite salt (NH content 0.5%) 30g https://www.emkolbaski.ru/tovary-dlya...
Antioxidant 3g https://www.emkolbaski.ru/antiokislit...
Starter cultures 5g https://www.emkolbaski.ru/startyi-izi...

Rub the neck with the curing mixture. Seal in a vacuum bag, leave to salt for 2 days at room temperature, then transfer to the refrigerator and salt for another 4 to 10 days.

Remove the salted neck from the bag.

Prepare the cellulose film: dilute natomycin in 50g of cool water, then treat the cellulose film with the prepared solution.

Wrap the neck in three layers of cellulose film and tie tightly in a net.

Cure in the refrigerator until 30-40% weight loss.

If a hard crust (hardening) forms on the surface of the piece, vacuum pack the neck and refrigerate for another 2-4 weeks.

Recipe without starter cultures.

Neck 1kg
Cellulose film
Natomitsin 1g

Curling mixture (per 1kg):
30g Nitrite salt (NH content 0.5%)
3g Antioxidant
5g Sugar

Rub the neck with the curing mixture, seal in a vacuum bag, and leave to salt in the refrigerator for 10 days.
Remove the salted neck from the bag.

Prepare the cellulose film - to do this: dilute natomycin in 50g cool water, treat the cellulose film with the prepared solution.
Wrap the neck in three layers of cellulose film, tighten tightly in a net.
Cure in the refrigerator until 30-40% weight loss.

If a hard crust (hardening) forms on the surface of the piece, pack the neck in a vacuum bag and keep it in the refrigerator for another 2-4 weeks.

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You're on the Culinary Propaganda channel, and today you'll learn about homemade meat drying, specifically a recipe for dry-cured pork. Or, more precisely, dried pork neck. I'll show you how to salt the meat for drying, as well as how to dry-cur pork neck at home. Today, I'll also use Easy Cure starters for drying—we'll see the results. I'll just warn you that this isn't the fastest dry-cured pork recipe, but the jerky is worth it.

Watch to the end to find out which dry-cured pork neck turned out better: with or without starters.
If you're interested in dry-curing, a dried pork neck recipe, as well as salting pork for drying or drying meat in the refrigerator, this video might be of interest to you.

And if you found this recipe helpful and/or liked the dried pork neck, don't forget to subscribe to the channel. Here you'll find other recipes for homemade jerky.