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<p>Carnati suculenti, condimentati si aromati, cruzi, uscati sau/si afumati, condimente atent alese si cantarite, in asa fel incat reteta sa reuseasca din prima si la o gospodina incepatoare.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>3 kg carne porc mai grasa</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1,5 kg carne vita</p>
<p>3 capatani usturoi</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 lingura cimbru uscat</p>
<p>2 linguri boia dulce</p>
<p>1 lingura boia iute</p>
<p>1 lingurita piper</p>
<p>sare grunjoasa</p>
<p>½ lingurita ienibahar</p>
<p>mate de porc</p>
<p>Mod de preparare:</p>
<p>Cureti matele si le speli. Le razuiesti cu dosul unui cutit sau cu o lingura de lemn, dar ai grijasa nu le rupi. Separat, dizolvi o lingura cu varf de sare grunjoasa in 300 ml de apa.</p>
<p>Tai carnea de porc si de vita bucati mici, o toci si o pui intr-un vas. Pisezi usturoiul, il freci cu un praf de sare, torni putina apa si omogenizezi. </p>
<p>Adaugi mujdeiul peste carne si toate condimentele, mai putin sarea. Amesteci si pui treptat din saramura, framantand bine. Lasi sa se aromatizeze peste noapte.</p>
<p>Montezi palnia de carnati la masina de tocat si umpli matele. Ai grija sa nu fie prea indesati, pentru ca in momentul in care se usuca se pot sparge. </p>
<p>Cand termini, ii lasi atarnati cateva ore inbucatarie sa se usuce, apoi ii scoti pe balcon si ii insiri pe sarma, sa se zvante la rece.</p>

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