Description
So here is the pork ...
Ingredients
-
Pork
2 kg
-
Salt nitrite
20 g
-
Salt
20 g
-
Black pepper
2 tsp
-
Thyme
1 sprig
Cooking
... we are, seriously, did not expect this. And the juiciness is just outrageous. Direct your steak rare, but the meat is completely cooked through. Or steamed? ... In General, completely finished, without a hint of those shirakawabashi delights that have this piece of fried meat that's blood.
Main components of pickling will be three. Nitrite salt – eighteen grams (i.e., one percent by weight). Table salt – it is necessary to also take one percent of the weight of the meat (we took a bit less). Pepper. How much to take – can be seen in the picture, but there is a matter of taste. The rest of the spices leave a "behind the scenes". It all depends on your tastes and preferences.
Dissolve salt in water and add to the peppers. The pepper will not dissolve, do not try. So just shake well, trying to make uniform such a suspension.
Further, using a special syringe is the most convenient tool, enter this solution in a piece of meat. Stick the syringe from all sides and through small gaps. If there is no such device, it is possible to use a conventional syringe, with a thick, course, needle. To bother longer, but is feasible.
Meats first good massage in, then put in the tray. On the bottom of the pan put a few peppercorns, Lavrushka, garlic slice. All – to taste. Tray close tightly and poison in the fridge. At night, at least, a day – maximum. Every four hours to turn need. Here's a view of is the meat.
When the meat from the tray going to get, you have to thoroughly dry. Paper towels here are the best.
While the meat will be aired, it is necessary to put together the very gate. Rye. Three components. Rye flour, salt, water. Mix proportions in order not to overdo, of course, to get that kind of dough. Soft, but not fluid. The volume of test... about two cups.
And roll the meat dough. We conclude, then, his, meat, to the gate. First one side.
Then put the meat in the tray.
And roll the meat dough with other hand, carefully enclosing the entire piece in a test cocoon.
We must all carefully inspect, seal. So the meat was tightly covered the dough and never have been any violations of kalitinoy shell.
And then the meat goes in the oven. The temperature of the oven, a hundred degrees. Bake until the achievement inside the meat temperature to seventy degrees. Don't forget it in the oven to put a pan with water.
Well. Approximately four to five hours the meat is ready. But! The thermometer is more reliable. Break open. About fragrances not say anything. Here a lot will depend on the spices and seasonings that you add to the meat, but!..., the aroma of roasted meat together with the aroma of freshly baked rye bread, I'll tell you, colleagues, something...!!!
I'm going to cut. From under the knife exudes juice. So, you know... meat!!!
That such was the effect of this is the rye gate. Interesting combination of color and completely cooked. Juicy, rich meat, primarily, to the taste... in General, to comment on something is a thankless task. Here it is necessary to try.
Angel for a meal!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.