lettohka ttt
In fact, I did it according to the second recipe, marinated the vacuumized neck, for five days, added nitrite, salt, 15 grams, and a little ordinary, a little sugar, smelled it in a saucepan on gas for 11 hours, at a temperature of 65 degrees, after cooling in water, spent another 5 days on ripening in the refrigerator, I inadvertently wrote it in the wrong place, litter :-) :-) The conclusion, though long, is worth it, the ham turned out to be tasty, didn't stuff with garlic, is present in spices.
Helen
Quote: lettohka ttt

Mashenka, I want to thank you for the recipe, I trained on knuckles, I liked it very much, I saw the pork neck on the gas stove, I didn't fry it, it turned out yummy, I'll do more.

Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Natasha, it turned out great meat !!!
Nastasya78
1




Girls, help! Everything is there, both the unit and the pork neck ... I didn't find vacuum bags ... Maybe there is an alternative?




Kind of film, foil, or baking bags?




"We turn on the heating mode in the Shteba 63 g for 6 hours, taking into account the heating of the water." I didn't understand about the water ... Where to pour it and how much? Cooking without pressure?





Isn't anyone going to answer? How much water to pour into the bowl?




Well, I made a bookmark. Since there were no vacuum bags, I put them in a baking bag (two layers), tied them tightly. She poured warm water to cover the meat. The lid is closed. The valve is open. temperature 63 С, time 6 hours 15 minutes. I added 15 minutes to equalize temperatures. This is the first cooking experience in Stebe, so I don't know if it's right or not. Zhdemsss ...
Nastasya78
Good day. I prepared it. I want to share my experience. Since I didn't have a packer and vacuum bags, I used regular baking bags. The result - the cooking technology was violated. The juice from the meat got into the baking bag, quite a lot (there would have been a vacuum, this would not have happened) and the meat (pork neck) in the finished form turned out to be dry ... ... Thanks for the tip about the water - I poured it warm. We ate, of course, but I think that the result could please more ... I will look for a packer and bags and repeat it! Many thanks to the author for the idea and recipe.
I would also, however, marinate the meat beforehand, let it lie in spices for a day, no less.

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