Description
I wanted to like some of this meat first looked through the recipes chefs. Recipes worthy of a lot, but they have not convinced me of the necessity of making this delicacy. I had that either placed them people who from childhood prepared meat, or people endowed with the gift of cooking special: use "3-5 tablespoons of salt", so 3 or 5? Some add sugar and vodka, someone vyalit 5 days, some a month, someone requires a fridge with a No Frost system. As for education and in fact a "techie", I was looking for a recipe with the exact proportions and strict guidelines. Want specifics and guarantees! Want to keep healthy and not become suddenly a widow. So that's a Downer... And found the recipe, and by analytical researches and practical experiments have customized it to your own taste, and tested it on the numerous relatives and guests, and now I'll tell you how I prepare the meat all the details. I think my recipe is useful to someone.
Ingredients
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Pork
1 kg
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Salt
100 g
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Cognac
50 ml
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Spices
5 Tbsp
Cooking
So, all in order. We need to have the actual meat, salt, spices, and most importantly - patience! Thursday evening: buy in the store is chilled, vacuum-Packed pork tenderloin Wellcome production or agribusiness. The house is cleaned for the night in the fridge. Friday 10am: take out the sirloin from the packaging, not my, not dry. The weight of the meat - 700 g. According to proportion ( 1 kg of meat 100 g of salt) weighed 70 g of coarse salt. Pee in a Cup measuring spoon 50 ml of brandy, a teaspoon (15 ml) measured amount of brandy you add yourself to a Cup of coffee in the Cup is exactly 35 ml. Put the meat in a tray, poured the entire salt and hand massaging a piece of meat on all sides, pour cognac on top, tighten the tray with clingfilm and put in the regular refrigerator.
Friday 10 PM (12 hours later): turn the meat in the tray. Saturday 10am (daily): poured from the tray all the liquid and leave in the fridge. Sunday 10 am (after 2 days): poured from the tray liquid, if there is, remove the tray. Monday 10am (3 nights): take out the tray from the refrigerator and take out the meat, easily drain it with a paper towel. Prepare condiments and appropriate form or tray.
Each of the spices take a full tablespoon. I love it when pork is obtained with a sharp enough crust and rich aroma, I take a ready-made seasoning for meat, dry seasoning, Khmeli-suneli and garlic pepper. Spices you can use any favorite taste, here there are no restrictions. Pour spices into the pan and mix. Carefully, pressing the meat by hand to a layer of spice roll the piece of meat on all sides.
Cut a piece of gauze (90x50 cm) and fold it lengthwise in half, get a piece of double gauze 45х50 see Get thick skin, I have white iris. Lay out a piece of meat on the gauze, cover with gauze with end tips and a tightly wrapped
Tie with a thread. Here's someone who knows how. At one end tie a loop. Here's a container.
Hung meat cocoon with an eyelet hook mounted on the window cornice for curtains in the kitchen. The cocoon should be hanging freely and nothing to touch.
Tuesday, Wednesday: cocoon hanging on the hook and spreads a strong aroma of spices. Thursday: cocoon hangs, the smell is much weaker. Feel the cocoon of hand, it's dry and dense. Friday 10 am: remove the cocoon with the hook, freed from the shackles and cut the piece in half. Here's the meat turned out great!
A piece of black bread, layer of butter and thin slice of pork delicacy is for my husband. I wrap a thin slice of meat in a leaf of iceberg lettuce and hrumkayut, hrumkayut... All the more to write there are no forces, I will pay a visit to the fridge...
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