Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef | free of fat and ligaments |
| 1 | Teacup | Salt | |
| 1 | Bottle | Vinegar - Malt | For grinding masala |
| 12 | Nos | Chillies Red Dry | To be ground for marinade |
| 1 | Tablespoon | Turmeric Powder | Add to ground masala for marinade |
| 1 | Teaspoon | Jeera/Cumin Seeds | powdered jeera to be ground * for marinade |
| 1 | Teaspoon | Mustard Seed | ground masala for marinade |
| Half | Teaspoon | Ginger Paste | ground masala for marinade |
| 3 | Pods (whole) | Garlic | Chopped finely |
| 6 | Nos | Pepper Corns | Powdered finely |
Method
Cut the meat in fairly large size pieces, and clean it. Rub the meat pieces with salt, and allow it to remain in the brine for 24 hours. At the end, remove the brine, and press out excess brine from the meat, by squeezing it.
Masala Paste:
Grind in vinegar, the red chillies, turmeric powder, jeera powder, mustard seeds and ginger into a fine paste, for marinating the meat. When ready, apply the paste on the meat pieces.
Use a Jar with a tightly fitting lid. Place the meat pieces layer by layer. When one layer is placed, sprinkle over it the finely chopped garlic and pepper corns. Then start on the next layer, and continue till all the meat is placed in the jar. Close the jar tightly.
Shake the jar at least three to four times a day. After 4 days, the pickle is ready for use. The needed meat pieces should be taken out and cooked as Goa sausages.
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