Description
Salted and boiled pork knuckle. In fact, this is the ham that we buy at the supermarket, but only cooked with his own hands.
Ingredients
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Knuckle
1 piece
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Salt
4 Tbsp
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Black pepper
1 tsp
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Coriander
1 tsp
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Bay leaf
5 piece
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Garlic
2 tooth
Cooking
Pickle in any way a pork shank. For salting, I put the knuckle on a fairly large piece of thick linen cloth and thoroughly rubbed it with salt. Then wrapped-wrapped the meat in cloth, put the bundle in a plastic bag and put it in the fridge (the bottom) in two weeks. Daily overturned folds from side to side. I prefer to add salt that way. But there are many other methods of salting meat.
Salted knuckle wash and put in cold water to remove excess salt. Keep in water for 8 hours - 10. Change the water several times. Dry. Lay on a cutting Board. Using a knife, remove the bone, trying to keep a whole skin. This may not be so easy. I had the rear knuckle, but from the front a lot easier.
The result is bone (left) and meat on the skin. The bone will be useful later on, it put into the fridge.
To split meat on the table.
Spices ground in a coffee grinder and sprinkle them on the meat. Garlic finely chop and lightly crush. Sprinkle meat shank with garlic. At this point, it's not too late to add a little fat (roll will be fatter) or chicken breast (come's lean).
Collapse knuckle, roll the skin out.
Packaging roll in plastic wrap and tie with twine. Put into the refrigerator for a day or two. Let promarinuetsya. Then remove the loaf from the fridge and put in a large enough saucepan. Fill the knuckle with boiling water and continue to cook at 80*C for about 90 min.
To get the roll from the water and cool it in the film. Extract from the film. The loaf is ready. The taste of the natural product, meat. Meat fragrant, thanks to the freshly ground spices and garlic. The meat is quite dense (not boiled sausage), something like smoked sausages.
Ham loaf can be stored in the fridge for a few days.
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