Fans of picnics outdoors quite often think of how to pickle pork shish kebab that meat was juicy and well become impregnated. Pickling of meat in house conditions – not so simple process to what it seems, and demands accounting of some important nuances.
Before pickling pork shish kebab, it is important to prepare suitable amount of meat and the ware suitable for this purpose. The mistake when in one big container several kilograms of pork are pickled is quite often made. That meat was juicy and well became impregnated, one general capacity insufficiently. Divide it into several portions on 1-2 kg and distribute on several bowls.
Surely cut meat small pieces, on average, on 5-7 cm in the diameter. So they will become impregnated better and quicker. At once remove bones, streaks and fat as they will complicate process of preparation of a shish kebab and will make it not such tasty. Accurately spread out the first layer of meat consisting of several pieces on tanks. From above strew with a coriander, allspice and bay leaf and also rings of svezhenarezanny onions. Mix and spread out so that pieces not too adjoined to each other. From above place the following layer of meat and also strew with spices.
If you want to pickle pork shish kebab that meat was the juicy probably most important component marinade is. Best of all for this role mayonnaise of average fat content approaches (some prefer to use home-made mayonnaise). Those who claim that such shish kebab will surely burn and it will turn out too fat, won't be right. Actually, it is important to add a small amount of mayonnaise that it only covered the container with meat from above, and then to mix carefully. Thus, marinade practically in equal proportions will consist of mayonnaise, spices and own juice emitted by pork. Meat will well become impregnated, but won't become too fat and won't give a vinegary smell.
Final drop – a little semisweet red domestic wine. After that all containers with meat need to be covered and put to the cool place. For this purpose best of all the cellar or the basement approaches. If you use the fridge, too low temperature can slow down process of pickling of meat, and then it will become impregnated insufficiently. It is recommended maintain a shish kebab in the basement or a cellar within a day. In the fridge – two days. Thus, to begin to pickle pork shish kebab it is necessary in advance, but not on the eve of the picnic as it is often done. Only at observance of all stages and terms of pickling, meat will turn out really soft and juicy.