Pickles – one of ways of preservation of products, salty pork in country farms it was prepared since fall, stored in a cold spot and et was enough till spring. As happens to all traditional products, ways of a pickles of pork the set is thought up, some of them became famous for the whole world, it is enough to remember the Ukrainian fat or the Hungarian salted pork fat. It means that salty pork can be not only a practical product, but also the real delicacy.
It is required to you
- For salty pork:
- 1 kg of meat;
- 50 g of salt;
- 1 tablespoons without hill of a ground coriander;
- 1 h spoon of sugar;
- 1 h spoon of ground black pepper;
- 1 h spoon of chili powder;
- 2 g of baking soda.
- For pork with имбирем^
- 1 kg of pork;
- 70 g of salt;
- 5 g of saltpeter;
- cracked ginger;
- the pepper ground red;
- ground cloves;
- juniper berries;
- dried bay leaf.
- For classical salty свинины^
- 10 kg of fresh-killed meat;
- 500 g of salt;
- 50 g of food saltpeter;
- for a curing mixture:
- 500 g of salt;
- 20 g of ground black pepper;
- 150 g of sugar;
- 30 g of soda;
- 150 g of a coriander.
- for a brine:
- 10 l of water;
- 500 g of salt;
- 5 g of saltpeter.
Instruction
1. Salty to a svininavymoyta meat very carefully, cut pieces about 5 cm thick. Roast a coriander in a dry frying pan, crush on a mill or an istolkita in a mortar a coriander, a red and black pepper, mix spices with sugar, salt and baking soda. Grate meat with this mix, lay in the wooden or enameled ware, previously having scalded ware boiled water.
2. Mix, cover and put in the fridge, you keep meat in the fridge of 12 days. Take out ware from the fridge and stir up to mix hydrochloric mix every day. Wash out from salt and dry napkins ready meat.
3. Salty pork with an imbirempromoyta meat, cut chunks 3-4 cm thick. Mix salt and saltpeter, rub each steak with this mix. Steam wooden ware for salting, dry.
4. Mix pepper, ginger, a carnation, juniper berries and bay leaf. Fill spice mix on a ware bottom a layer in 0.5-1 cm. Lay from above pork pieces. Strew from above meat with spices, put the following layer of meat, strew with spices and continue, don't place all meat in posolochny capacity yet. Put in the fridge for 3-4 days.
5. Take out from the fridge, wash out from salt, boil, cool, cut on pieces and give with horse-radish. Use pickles, pickled cabbage as a garnish.
6. Classical salty you svininavymochit meat before cooking it, 12 hours in cold boiled water (in a proportion 1 part of meat on 2 parts of water), changing water each 3-4 hours. Take a wooden barrel or a tub. Soak in a clear water, scald boiled water of 10-15 times.
7. Mature fresh-killed meat in a cold spot 2-3 days, then chop meat large pieces, exempt from bones. Mix salt with saltpeter, grate meat with this mix from all directions. Calcinate a coriander (but don't fry) in a frying pan, crush on a mill.
8. Mix a coriander, salt, sugar, pepper and soda. Fill 1 cm of mix on a barrel bottom, lay from above steaks, densely pressing them to each other. Pour each layer of meat a curing mixture, close the topmost layer not a cover, but a wooden circle, put on it cargo.
9. Transfer a barrel to a cellar for 1 day. Then boil water, remove from fire and add salt and saltpeter. Cool, fill in with a brine corned beef so that it covered meat, leave in a cellar for a month.