Pork basturma in a slow cooker

Take a pork neck for cooking.

Soak for 2 days in brine (2 tablespoons of salt per liter of water) and refrigerate.

After the time has passed, the meat must be removed from the brine and dried with a paper towel.

Spread garlic over the meat.

In a separate cup, combine coriander, oregano, basil, pepper mix, just a little salt, and olive oil.

You can choose any spices according to your taste.

Grate the meat on all sides with the resulting mixture, wrap it in cling film and put it in the refrigerator for another 3 hours.

In a slow cooker at 160 ° C, fry the meat on both sides for 5 minutes each.

Add water and set the "extinguishing" program for 1 hour. When cooking is over, leave the meat under the lid closed for 20 minutes. Then you can take the meat out, cool it, wrap it in plastic wrap and store it in the refrigerator.

Bon Appetit!