Polendvitsa is an unmatched representative of the Belarusian cuisine. It is a salted piece of meat with subsequent drying. For its preparation use only natural spices and no flavor enhancers, dyes and other harmful components.
How correctly to pickle the polandvitsu at home?
Ingredients:
- pork is not oily (preferably tenderloin) - 950 g;
- salt is large - 2 tbsp. spoons;
- cloves of garlic - 5 pcs .;
- sugar - 15 g;
- Lavra - 2 leaves;
- crushed cumin - 1,5 tsp.
- black pepper ground.
Preparation
The process of pickling the pendulum at home begins with the fillets being washed and dried. Thoroughly grind the salt, place in a saucepan under oppression. Empty the container with the contents for 4 days. Then take the fillets, soak the remainder of moisture with a napkin. Garlic, pour through the press, grind the laurel and chop the meat with garlic, laurel, pepper and cumin.
Gaulet fold twice and wrap it with meat rolls (edges also cover). On top of the resulting piece of bandaging rope and hang it to dry in a fairly warm and well-ventilated place. Drying can last up to one week. The top of the polydwitz will dry well, but inside it will remain soft.
To make the finished meat delicacy drier, safely stand it longer. The ready-made log gum is tightly wrapped in parchment and stored in the refrigerator.
Salting of a pound in brine at home - recipe
Ingredients:
- a piece of pork (can be fillet) - 900 g;
- sugar - 35 g;
- mustard sharp "Russian" - 45 g;
- parsley and dill - 45 g each;
- cloves of garlic - 1-2 pcs .;
- Laurushka - 2 leaves;
- dill and mustard seeds - 1 teaspoon;
- salt is large - half a cup;
- cloves - 5 buds;
- water filtered - 3 liters.
Preparation
Put salt, spices and sugar in the water, boil. Cut out the tenderloins carefully, remove the film and determine in the container, the bay is cooled with brine. In this form, the meat needs to stand in the refrigerator for about ten days. Then take out the meat, thoroughly wash and soak the excess moisture with a towel. Chop the greens and rub garlic on a melon grater, combine them. Well, on all sides, cover the meat, wrap it in parchment and leave it in the container for 24 hours, without removing it in the refrigerator. Then remove from the meat a mixture of spices, wrap the future polentvitsu in several layers of gauze, tie with twine and determine to dry, hanging (exclusively in a draft) for 10-14 days. This way of pickling the grapes will certainly please you more than buying, even the most expensive sausage in the store.