Description
In Soviet times you could buy in the store is very good brisket - cooked ham. People from ranchero time still remember it, it was so delicious. Now this brisket in the shops will not meet the technology of manufacture has changed. But this brisket can be made most.
Ingredients
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Brisket
1 kg
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Salt
10 g
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Salt nitrite
10 g
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Spices
5 g
Cooking
To get ham, bacon must be pre-pickle, using a nitrite salt. The meat is then necessary to withstand a certain time, and only then boil. It is very important to choose the right meat. Buying meat, choose the breast meat (with low fat). It is desirable that it was without bones or small bone.
Carefully removed from the surface of the meat possible pieces of bone. My water only in extreme cases - the meat of water is not love. RUB the brisket with salt (yet not spicy). The total weight of salt (sodium chloride plus nitrite) is 2 % by weight of meat. Nitrite salt gives the product an appetizing pinkish red color and ham flavor.
Put the brisket in a strong plastic bag. Tying the package and send the meat in the refrigerator to zaselyatsya. The duration of the salting - from 3 to 14 days. The longer the better - the meat should take on a characteristic of ham taste, smell and color. Preferably once a day and gently massage the meat.
Conveniently, there is no need to strictly adhere to any particular durations of salting. When I have free time - and then doing a brisket.
Take out the meat and grate svejesmolotym spices and crushed garlic. However, spices are optional - the ham, brisket and delicious by itself. Next - boil the meat. More precisely - warmed in any way to a temperature of 70 ° C.
One of my saline two pieces of brisket I cooked in the oven. Set the temperature oven set to 80 deg C. Put the meat in the oven, put in the probe of a temperature sensor and a warmed up meat to a temperature of 70 ° C inside the piece. By the time this procedure took about 1.5 hours (heating should be slow).
The second piece of bacon I wrapped it in clingfilm and put in a pot of hot water. The temperature of the water I was maintained at 75-80 deg C. was Aterials meat for 2.5 hours.
Boiled bacon should be properly chilled and it is ready. After holding my ham in the refrigerator for 8 hours I tried to figure out which method of cooking brisket is better. In the photo - bacon, cooked two different ways.
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