Twig
Clear. I put a piece of pork belly to simmer, until I got salt.
shlyk_81
And here is the cutter! It turned out very tasty!Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
The only thing, in my opinion, I overdid it with garlic. Oh, how much I love it, but this is where I will reduce it next time. And the next time, I'm sure, will be soon, because more than half have already been eaten!
Masinen
Evgeniya, I was stunned !! Super turned out !!
I will make such goodies for the new year!
And if you smoke it, you can even swallow your tongue!
shlyk_81
I have a Brand smokehouse, to be honest, I don't really like smoked meats from there, but I haven't got a good one yet. Now I'm looking in the direction of the vacuum unit, but it's a little expensive. I did it in a zip bag, and, of course, it is impossible to completely remove air from it, although it seemed to me that it succeeded))) At the end of the languor, I had about 200 ml of broth in the bag
shlyk_81
Masha, how grateful I am to you for this recipe! And why did I kill so much time and effort for sausage (from the same meat))), when you can get such deliciousness and beauty just like that, completely undefiled. Previously, I always had a question with the disposal of carbonate. Nobody ate such "tough" meat. I shoved him along with his neck into the sausage - there passed. And now I made it according to this recipe (I did it with nitrite salt, sprinkled the meat, 1.5 days in the refrigerator, 7 hours at 63 degrees, then did not fry anything). The eldest daughter gladly took to school for butters, the younger ate like that, the adults ate and praised))) The guests were generally shocked)))
Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Masinen
shlyk_81, Zhenya, yes, dry carbonate))
And for sous-vide it is very suitable and turns out to be delicious, and even with nitrite salt.
Happy for you!
nakapustina
Maria, and grain mustard, is it ready-made already like Dijon?
Masinen
Natalia, yes, it's ready)
nakapustina
Thank you
Masinen
Neck Pork sous vide
Cooked in Suvidnitsa SV-1 Shteba
65 g 6 hours 30 minutes
Time including heating
Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Bul
Masha! The beauty! smart girl! Now would be a sandwich! Immediately after the new year, I buy nitrate salt!
Happy New Year!
Masinen
Yulia, Thank you))
Yes, without nitrite salt, this will not work.
And buy immediately a syringe for pricking meat with saline.
I bought a Tchibo syringe from Enter.

Happy New Year to you too
shlyk_81
I have a regular syringe from a pharmacy)))) It does a great job too. Now the neck is in the stem. Today we ourselves go to visit, but tomorrow everyone will come to me. Then I will surprise them !!!
natali3279
Masinen, Maria, very beautiful and mouth-watering neck. I also did it yesterday in a bottle, it turned out very tasty, I did it for the first time, but the color is not that pink. Do you get this color with nitrite salt? To do this, you need to rub it or keep it in a saline solution for 2 days? And how to determine for what time to put meat, are there any recommendations, can you tell me where to look? Thank you very much for such a delicious treat
Masinen
natali3279Natalia, yes with nitrite salt the color will always be pink.
I did this:
Salt was 25 g
Diluted salt in warm water. I put it in a syringe and injected it into the meat from different sides.
Then she rubbed it with spices and grain mustard. I packed it in a vacuum bag and put it in the refrigerator for 2 days.
The weight of the meat was approximately 1 kg 100 g
We set the time depending on the thickness of the meat.
Well, for my piece, 6 hours is fine.
And you also need to take into account the heating time. For example, in the Shteba pressure cooker, the time is not counted immediately, but after the specified temperature is reached, but in e it is necessary to add 20 minutes
After cooking, we take it out and put it in the refrigerator overnight or for a day.
shlyk_81
Masha, I want to cook brisket according to this recipe.Already rubbed everything, syringe with nitrite salt, lay in a vacuum for 2 days. How long will it take? I plan to expose 63 degrees. 2 pieces of 550 grams in different bags, thickness 4-5 cm.
Masinen
Evgeniya,
Put about 4 hours. Look also at the thickness table in the sous-vide theme.
marlanca
Masinen,
Mang 25 gr. nitrite salt - is it for 1 liter of water?
Masinen
Galina, 20 g per 1 kg of meat
What's your salt? What is the nitrite content?
marlanca
Masinen,
I don’t remember any more, you and I took from one supplier 100 years ago ....., so how much water these 20 grams. to breed?
Masinen
I diluted water in a glass and then filled it with a syringe and pricked the meat.
I did not soak the meat)
marlanca
Masinen,
Now I understand, thanks ...
shlyk_81
I take water no more than 10% of the weight of the meat. Per kilogram - 80-100 ml. I dissolve the salt and use a syringe to go over the entire surface. Then I rub it with spices and vacuum it for 2 days. And in the stem at 63 degrees, and the time depends on the thickness. The recipe is universal, I make all pork like that.
Masinen
Yes, then withstand two days)
Evgeniya, thanks for writing))

Galina, yes, 100 ml of water is enough.
I remember taking a glass from the multicooker)
marlanca
shlyk_81,
Zhen thanks ...., I understand, but you dissolve all 20 grams. salt in these 100 ml, is it not very concentrated?
marlanca
Girls and more ....... chops - what temperature do you set? Not dry?
Masinen
Galina, 63 gr.
Do not bet anymore.
marlanca
Masinen,
Yeah thanks Mashun, otherwise I baked it in Delongey .... it turned out oak ... .... (I had to put it in pancakes) ....
shlyk_81
Quote: marlanca
and you dissolve all 20 gr. salt in these 100 ml, is it not very concentrated?
The solution is concentrated, but it will also be distributed throughout the meat. As a result, all the same, the meat will contain exactly 20 grams of salt. If you take more water, then it flows out.
Masinen
Well, of course)
Dry carbonate)))
shlyk_81
According to this recipe, the carbonade is excellent, I did it. And earlier, too, only minced meat had to be allowed.
marlanca
shlyk_81, Masinen,

Girls, thanks for the consultation ... I will tell you ...
NataliaVoronezh
Masinen? please tell me, will it work in Redik with the multi-cook program? There, the temperature is set from 40-180. And I understood the technology correctly: pour water, heat, and then dip the meat into it?
Masinen
Natalia, if there is 60 grams to turn out)
Yes, you pour water heating.
The meat must be vacuumized, or if there is no vacuum apparatus, wrap several layers of cling film and that's it, cook)
NataliaVoronezh
Masha, thanks! I will definitely do it! And probably chicken fillet meat prepared in this way will not be dry ... We must try.
Olgushechka81
Good evening! Masha, can you tell me now, put a pork ham somewhere around 1kg 200 gr, set the temperature to 70 degrees, and the time is 7 hours, do you think you can leave it this way or still reduce the temperature to 65? Thank you.
Masinen
I would reduce it all the same)
Aunt Besya
Have aunty put on a sous-prominent needle ?? Are you satisfied ??
🔗
Masinen
Aunt Besya, Lenaaaa! What a beauty!!!

Oh, happy and how
Leonidovna
Masinen, Masha, tell me, you can freeze the neck, which has already been chilled, in a vacuum (won't it affect the taste?). My son did not come for the holidays, there is already a lot of food, and the neck of the ball has been pickled with nitrite for more than 2 days. had to cook. Thank you. : ded_m: Happy New Year girls and boys !!!!
Masinen
Olga, sure you may!
Then, if you want to freeze it, put 63 grams in the water right in the bag and freeze it))
Leonidovna
Masinen, Mash, but just on the table, without water can you?
Masinen
In general, I read that it is necessary to defrost or reheat in a vacuum bag in water.
But I think it can be done on the table or in the refrigerator.
Leonidovna
Masinen, Thank you.
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)
Masinen
Natalia, I'm glad that the recipe came in handy))
here is another version of the suvid neck, you can combine))

Pork neck using Sous-Vide technology (Steba SV2) (Masinen)

Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
lettohka ttt
Masha, in fact, I have it pink, this phone distorts, thanks, I'll try, and according to another recipe :-)
Masinen
Natalia, in the first photo you can see that the pink one turned out) And in the second recipe I did it a little differently, maybe more complicated, but it also comes out very tasty, and even there with nitrite salt, of course it will not work for every day, but very good for cutting) )
Knopka_
Maria, please tell me, where can I use Raspberry Balsamic Cream Sauce? (sorry, off topic), I don't know where to ask
Masinen
Knopka_, Svetlana, this will go for sweet pastries, for example, for cheesecake, pour on top)

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