Dry-cured pork in

Description

I want to show you a simple recipe for jerked meat, namely pork. This technique allows you to get 100% quality product at home, without any tricky "basement", equipment, etc. Is a recipe for beginners, for those who have never surovell and is not as the CEE is done. With this recipe you can make the first step in the "Sinowal". Not unimportant, that no cunning of the equipment we'll need. We will only need the meat, spices, scales and the conventional refrigerator, that's the whole set. Well, even a little effort, although this practice it the least. In General, I give you the recipe and the method of manufacture of delicious dried meat, which it turns out at all and always!

Ingredients

Pork

1 kg
Salt nitrite

35 g
Sugar

5 g
Ascorbic acid

0.5 g
Black pepper

5 g
Allspice

5 g
Carnation

3 piece
Nutmeg

3 g
Cinnamon

3 g
Thyme

3 g
Rosemary

3 g

Cooking

Well, let's get started. To begin with, take the meat of a pig. It is desirable to use a chop, Yes, chop! Although excellent out of the tenderloin and loin, in General, from any lean piece. Tried from different and stood for tenure in the loin. Why? And God knows it tastes better out of the saddle. This is of course IMHO. Well, take a piece of pork chop on kilogrammchik with a small.

Clean it from the film and Zhirkov, we don't need him. We cut along.

Wrapped in a disposable towel and thoroughly dry, in the process changing the towels 3 times, not lazy, us meat to dry it will be necessary in the future.

While the meat obsahem make spices. We need the following - here is the amount of spices by 1 kilogram. Respectively counted under the weight of your specific piece. 1 kg. Uncooked pork, we need: 1. Salt nitrite - 35g. 2. Sugar - 5g. 3. Ascorbic acid - 0.5 grams (sold in the pharmacy, it is usually in bags of 2.5 grams.) 4. Black pepper - 5g. 5. Allspice - 5g. (thoroughly crushed in a coffee grinder or get crushed in a mortar) 6. Cloves - 3pcs. (thoroughly crushed in a coffee grinder or get crushed in the mortar) 7. Nutmeg - 3 g. 8. Cinnamon - 3 g. 9. Thyme - 3 g. 10. Rosemary - 3 g. That's all. That is to say, a basic set of spices, you can change it to your liking as you wish, only do not touch the salt-sugar-ascorbic acid. If no nitrite salt then buy it in Internet store, it is worth a penny, ascorbic acid at the pharmacy. The first time you make this set, then he will understand that your soul still requires add-remove. So here were weighed spices on the photo I allspice is in the process of weighing. The rest did not take pictures because it's the same.

Well, all the spices weighed in accordance with the weight of the piece of meat, carefully mixed, the meat has dried.

You can get to "Ambassador". The task is to RUB the entire mixture into a piece of meat, rubbing slowly, well will understand. Here began.

But I finished rubbed. At this stage, measure the size of a piece at the thickest point, the size will depend on the "Ambassador". The formula is the diameter in cm + 4 = the number of days the Ambassador. I have 8cm so the Ambassador will go for 12 days. It can be a little longer, nothing pereselilsya, as the salt there is a fixed number.

Now we have to pack the meat for salting and maturing salted and matured it in its own juice, for this purpose, or bags or vacuum vessel. As the vacuum vessel, there is almost no one that will tell in words how the bags make. Take a baggie, put the meat inside, is lowered vertically to the package in a suitable container of water on the clasp, of course clasp to the top. The water pushes the air when the air is out close the clasp. If no bag then take a rope and a bow to his throat. I have a vacuum degasser is according to this they are Packed. Also put a piece of meat in the package.

On the bag is pre-doing the cuff, what would the surface of the package does not him to let loose in a bad zaparivatsya will.

And am vacuuming.

It turns out that's the beauty of it. Put into the fridge for our Packed pieces of meat. As wrote above, I have them for 12 days. Times a day turn and a little massage, this principle is not much need, but the soul of this process becomes very pleasant.

Well, it's been 12 days... Prepare everything for the final chord. Get the parchment and harsh thread. Parchment paper for baking. It is well written. Similarly, the meat out.

Unpack the pieces, immediately all over the kitchen magnificent aroma spreads...

Bathed the meat under running water, straight under the tap.

Again, carefully dry it with towels. Once again – carefully! 3-4 replacement of towels.

Roll out the parchment on the table long, I have a meter.

Oops... a Piece of meat long was that garbage, another piece of parchment is rolled.

Tight tight zamatyvaem meat, not forgetting the edges to tuck around the middle of the process.

Then the resulting "candy" tight banded harsh thread. Across and along.

Now is very necessary and important step, namely, weighting. From this weight we will consider the shrinkage of the product. Weight directly on the pieces I write. Product will be ready when you lose 30% of the weight.

Now hang in the fridge for a day. In a day (24 hours) it is necessary to change the parchment to Repack, because in the first hours the moisture is very active out of the meat and seeps into the parchment very much, the first couple of turns. If this is not done the hi-mold, etc.

Here is repackage in a day, see how much moisture the meat gave.

Well, Repack, and re-weight wrote. Please note, not re-veiled, weight wrote which was originally. Accordingly, for the package used the same length of parchment.

And back into the fridge. Now hang meat in there for a few weeks until it is ready, or rather not yet lose 30% of the weight.

Occasionally pull out and do a weight check. Look at how the process goes.

Refrigerator perfectly normal, without any "know forsaw". It is usually here are thermal and humidity settings year round.

Well, the time has passed, the meat has lost 30%, I have a little more even, I forget about it. Take it out and think what do we have left.

Extract and see that is the miracle. That's on the table photo.

Here on the windowsill made that used the natural lighting to take a picture of, well, do not scold me, you know that it's not the photographer. What it seems like? The hussars to be silent!

Well, what's it like inside? Cut.

Approach and look at the texture came out Perfectly. And the smell...

Cut, try. Tasty, very tasty, as always. That's how the clearance looks, I mean that no temper.

That's so on the plate it looks, sorry the taste on an Internet not send.

Well, now the surplus will be Packed in vacuum and in the refrigerator.

Here it is on a platter, clouds disperse.

Here is dispersed and sunbathing. Well that's all, we made a delicious dry-cured pork without all the hassle. All Bon appetit and good luck in saravali!

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