Polendvitsa is a meat delicacy of the peoples of Poland and Belarus. This smoked meat, mostly fillet. Prepare it from beef, pork, sometimes even horse meat. We will tell you how to cook a polandwicza at home.
How to pickle the pandilium?
Ingredients:
- fillet of pork - 1 kg;
- salt - 2 tbsp. spoons;
- garlic - 5 denticles;
- sugar - 1 tbsp. a spoon;
- bay leaves - 2 pcs .;
- Ground cumin - 1,5 tsp.
- ground black pepper.
Preparation
Preparation of the polandvice begins with the fact that the fillet is washed and dried, rub it with salt, put it in a saucepan and put it on top of oppression. In this form, we ship to the refrigerator for 3-4 days. Then we take the fillet, wipe the remains of the moisture with a napkin. Garlic we pass through the press, break the bay leaf into small pieces, rub the fillet with garlic, bay leaf and black pepper mixed with cumin. Gauze folded in half and wrap the meat in it with roll (the edges should also be covered with gauze). On top of the resulting piece of bandaging rope and suspend it to dry in a warm and ventilated place. The drying process can take up to 1 week. On top of the polendvitsa should dry well, but inside it should remain still soft. If you want the finished product to be drier, you can safely withstand it for longer. Ready polandvitsu wrapped in parchment paper and stored in the refrigerator.
Dried Polenta - recipe
Ingredients:
- pork tenderloin - 0,5 kg;
- horseradish - 2 tsp.
- sugar - 0,5 tsp.
- garlic - 5 denticles;
- Dried parsley and dill - 50 g.
For brine:
- water - 1.5 liters;
- rock salt - ΒΌ cup;
- ground bay leaf - 0.5 tsp;
- cloves - 3 pcs .;
- seeds of dill - 0,5 tsp.
- Mustard seeds - 0,5 tsp.
Preparation
First we prepare the solution, for this we add spices to the water, put it on the fire and bring it to a boil. The brine is cooled and poured into them pre-washed meat. We remove the container with brine and meat in a cool, ventilated place for 5-7 days. If this is a cool time of year, then the balcony will be perfect.