Description
This weekend my dad went for pork in the village, brought me meat ))) and in the appendage portion from pigs. I thought, thought, what to cook from it, and I thought I'd rather not have thought of, and looked through all their books and found a recipe called "Salceson". If somebody need a recipe, I will be very happy!!!
Ingredients
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Offal
2.5 kg
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Garlic
8 tooth
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Carrots
2 piece
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Bay leaf
5 piece
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Black pepper
-
Salt
Cooking
Take a pig's head or part of it, as I have.
Put it in a large pot, fill with water and bring to a boil.
Then drain off all the water, fill it with new cold water and cook for 5-7 hours on a very low heat, like jelly, until soft.
An hour before ready do make salt, Bay leaf, pepper, carrots entirely.
Then drain off all the liquid through a colander (the broth I used for the soup). Choose from meat bones.
The remaining meat and part fat (to me it seemed very much so I took just a little bit) finely chop with a knife on the Board.
Add the garlic, crushed through a press and stir.
Now take the cheesecloth, folded in several layers, we add back our meat a lot...
... and tie crosswise tightly into a knot.
The knot put in a pan, on his plate, and on top of the cargo. As a load I used a stone. Then put in the cold or in the fridge overnight (or for several hours).
After that, untie the cheesecloth and we get the "buhanka" delicious pressed meat.
I cut it in 2 pieces and wrapped in foil.
Slice and eat, we ate it instead of sausage. Meat muffin worthless))).
I have a lot of fat, I twisted through a meat grinder, salt and pepper, added garlic. Husband spread it on a muffin and ate with the first, and today I fried it potatoes well and aroma stood in the kitchen, Sonny whole saliva came forth ))). Help yourself, dear cooks!
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