Beef jerky with pumpkin - Jabá with Jerimum - Recipe created in the backlands of Bahia

Beef jerky with pumpkin - Jabá with Jerimum - Recipe created in the backlands of Bahia

🇧🇷Brazil

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View in original language

(Português)

2 day(s)

6 servings

João

Divide the jerky into 2 equal portions. (reserve 1)
Place one of the parts in a container with water and leave it in the fridge for 48 hours. Change the water every 8 hours. Drain the water and pass the meat through the grinder.
Cook the other half of the meat in the pressure cooker, desalt and shred.
Join the two parts mixing until obtaining a homogeneous mass.
Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim) Reserve.
Cook the pumpkin and puree it and season with garlic, salt and parsley.
Grill the burgers on the skillet, griddle, or grill for 5 to 8 minutes on each side, or until done.
Cut the cheese curds and strips and melt in a skillet or griddle.
Assemble the buns with lettuce and tomato, add the pumpkin puree, the hamburger and finally the curd cheese. A hamburger that represents the cuisine of the hinterland. I created this recipe for the project traveling in the Brazilian hamburger, in Canudos, in the interior of Bahia. I got to know the life of the sertanejo and understood the reason for the use of these ingredients in that region. A dip in Northeastern culture. Follow the profile and learn new recipes! . Watch the video on the channel Viajante no hamburger Brasileiro on YouTube!

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