Mikhaska
Of course with bones Alyon! Freeze the fish slightly and cut off the boss. Cut the skin neatly at the tail and sharply, jerk off the skin. Easily removable. And then remove from the frozen meat from the bones with a sharp knife ... Everything is easy.
I won't put the recipe yet .. come on, I'd better write it down in PM tomorrow, okyushki?
Mikhaska
kirch, Lyudochka! This is the most, that neither is the clipping. That is - meat from the back of the pig. The place between the spine and the ribs. The most tender and delicious meat (as for me). And there is salko too. Where can lard go from the pig. Thin, but there.
Mikhaska
Rada-dms, I'm glad! Olenka! Aha! Nice little meat. And, really, delicious-ee! However, like everything else among Belarusians!
Glad you check it out, honey!
Tumanchik
My mother, this is Hito, this is my Belarusian native !!!! divides? And without me???? IRISH !!!! At last! Happy !!!! Here is beauty! Here is deliciousness !!! Oh thank you! Pleased !!!!! My mother! How delicious it is! With mustard, adjichka, black bread, under (I'm not afraid of this word) vodka !!! yes with a cucumber and cabbage !!!! mmmmm
Do you have someone to lick the windows? : sorry: And then I can - so feed the current!
Marfusha5
Irishik, I haven't left today's Nutella yet, but you have already cooked meat. Here you have speed !!!))) What a clever entertainer you are! And what a beautiful meat !!!
Tumanchik
Quote: Rada-dms
Let's go teach the name!

Rada-dms
Quote: tumanofaaaa


Quote: tumanofaaaa

My mother, this is hito, this is my Belarusian native !!!! divides? And without me???? IRISH !!!! At last! Happy !!!! Here is beauty! Here is deliciousness !!! Oh thank you! Pleased !!!!! My mother! How delicious it is! With mustard, adjichka, black bread, and (I'm not afraid of this word) vodka !!! yes with a cucumber and cabbage !!!! mmmmm
Do you have someone to lick the windows? : sorry: And then I can - so feed the current!

I don't remember the names of food without tasting. Here, and so!
Tumanchik
Quote: Rada-dms
tastings are not remembered
hinting again? no, do not hint !!! WALNUT !!! rather drove to Irishik, until he and Dinka gobbled up tasted everything! And planed fish (in the North they called planed fish) !!!! ADORE!!!!! We lived on Taimyr for 6 years (Dudinka) - oh there we ate sturgeon, whitefish, nelma, smelt ..... I'm dying ... I want !!!! Caviar in cans ... a sprat to shave?
Marfusha5
And I also want Sugudai from muksun ..... When as a student we flew with a construction brigade to Norilsk and Talnakh, we were treated there, how delicious it is !!!!!
Tumanchik
Quote: Marfusha5
Judge from muksun
how interesting is this dish everywhere called !!!
lettohka ttt
Myasko otpad, beautiful !!! I also like slightly dried, it looks awesome, I take a note, but about the fish Very interesting :-) :-) but where to get it then We have such. not usual :-) :-) not that you haven't tried, never seen :-) :-) :-) Thank you Irina for myasko, super great !!!!
Masinen
Mikhaska, Irish, I asked my husband about meat, maybe in Bosnia they cook like that.
He said that he should be removed to a cold place for drying for three weeks.

Those for 20-25 days.
And then they smoke it, hanging it over the smoke, for several days.
He says that it is better not to eat it after seven days because it is raw. From the photo immediately, he said that the meat is not ready to eat. This is pork and it takes a long time to get salted.
They usually cook a lot and every year.
He brought me a piece of such meat.

Irish, just no offense))
It's just that my husband is a pro in meat and cooking.
Mikhaska
Mashun! I really don't take offense! There is a recipe. The recipe is not invented by me. There is nothing to be offended. I follow it. To this day, no one who ate or died has contracted the disease, TTT.Oh, what grudges are there. The Japanese, and we follow them, eat raw fish in sushi and sashimi. And, raw fish will give pork a head start on the risks ...
I brought the recipe to the forum. And, to cook according to it, isn't it, everyone's personal choice.

Masinen
Irish, please!
Here I am bringing the meat to show)
Belarusian Palendvitsa (Palyandvitsa)
Mikhaska
Oh oh oh! I want Bosnian meat-ah-ah-ah! I love smoked stuff to the point of impossibility! Here, straight, wrap everything up for me soon! A Siberian with a Bosnian Serb - friends forever!
Mikhaska
Eh, Foggy! This is just right for all Belarusians to lick windows for that yummy that I learned from you! But, I'll start, kanesh, from your windows, of course!
Tumanchik
Let's set off and go to Olya for delicacies together. Girls have different recipes and preferences. My mom loves raw minced cutlet. And someone is a steak fried to the state of bast shoes. In our market Komarovsky, they sometimes sell obviously raw - sprinkled with spices apparently yesterday.
Tumanchik
Quote: tumanofaaaa

Let's set off and go to Olya for delicacies together. Girls have different recipes and preferences. My mom loves raw minced cutlet. And someone is a steak fried to the state of bast shoes. In our market Komarovsky, they sometimes sell obviously raw - sprinkled with spices apparently yesterday. And Irisha's salted.
Vinokurova
I don't argue about the tastes ... I only eat small steaks with blood, and I fry myself further ... but we always eat such jerky together
Mikhaska
Quote: Marfusha5
we were treated there, how delicious it is
Oh-oh-oh-oh! Kapets kapetsky, how I just want to-oo-oo-oo-oo !!!!!! Here, extinguish, Marfunya! Why did you only remind about him ?! now we sit with Dinushi, passionately, when it will be more convenient for us to buy muksun, we’ll be deprived of money with this harmful Nordik, completely!
Marfusha5
Mikhaska, and don't tell me, Irisiiiiik)))) and yesterday I saw enough of a video of how they make it ... but in our area, as luck would have it, muksun is not sold, I don't even know where to look for it in St. Petersburg ... so hotts, already no urine !!!!)))
Mikhaska
Quote: Marfusha5
I don't even know where to look for him in St. Petersburg ..
Maybe in the central market? Do you have one? We, too, only sell on the central. But, sooo at a merciless price. Well, Russian fish shouldn't cost so much on the Russian market!
SmoroDinka
Quote: Marfusha5
but in our area, as luck would have it, muksun is not sold
Marfusha5, can you sell whitefish? Sigudai divine from whitefish too
Marfusha5
Mikhaska, Irish, yes, it’s like a delicacy straight))) I’ll go around St. Petersburg and look for it.
Quote: SmoroDinka
Marfusha5, can you sell whitefish? Sigudai divine from whitefish too
Dinochka, thank you, I didn't know about the whitefish, I will look ...
Irgata
Quote: Masinen
He said that he should be removed to a cold place for drying for three weeks.
ahaaaa !!!! Irin, have you noticed? -What attention to such delicious meat? promoting the recipe in meat
Vinokurova
Mikhaska, cat, well, only whitefish and muksun are they suitable ?. What other options are there?
Mikhaska
Yes, a bunch ... Well, what are you! We're just talking about a delicious Saaami fish for this.
Vinokurova
Cat, well, I can't even imagine .... I can smoke halibut, flounder, catfish, pike perch, sturgeon, sterlet, perch, mackerel, but I don't know which one to freeze and devour .... I don't even know what parameters to choose?
SmoroDinka
Alenka, I would choose a white, fat, not bony fish
TatianaSa
Muksun is a dump head! Anything you want for entu I will give a fish
Vinokurova
TatianaSa, are you kidding me ?. Everyone ate, but I didn't!. I'll go to the monastery .. male
SmoroDinka
AlenKa, do not worry! By the will of fate, I also did not eat muksun
Whitefish, omul, grayling ... ate, and muksun swam past me
TatianaSa
And omul No meat is needed, give us fish!
Vinokurova, my neighbor often traveled to Urengoy earlier and brought fish from there. I salted it myself, smoked it and treated me to whole fish. I loved her very much. Then, when I was pregnant, he decided that this fish was simply vital for me. And I ate and ate it, ate and ate It were good times!
Vinokurova

well, nothing .... nothing .... I'll find a monastery rrrr, which is on the banks of the river or mooooo ... my monks will carry me fish and exchange it for rafalo and nutella cream ...
Mikhaska
No, well, look! She sings her serenades to the monks here too, such a disgrace! Halibut is a relative of the flounder, Alyonka! Never muksun. This one is whitefish. Karochiii! I absolutely know what your non-rubber muksun is on sale!
I saw him at the Danilovsky market, and at Dorogomilovsky too! And in the Carousel I met, and ... where the current was not met! Look!
Vinokurova
Hospodyayaya ... well, finally, it split up .. how much did Mona frighten monks ... I wanted to move their voyssao to Irkutsk and you told me everything about the fish names there ?. Scared, Siberian tptushka ?. She told the Muscovites a terrible secret! ...
Mikhaska
Oh, bayus, bayus! I will not survive the army of monks! You are better with skis and a piece of muksun at the ready!
NataliARH
Irish, the photo is super, how beautiful it is!
LenaU
Excuse me, I’ll do it too. My grandmother and aunt made such a pandvic in the Belarusian hinterland when I was still little (now I am 43) and I still eat it with pleasure. I made jerky with a lot of salt and aged 21 days, my staff said it was raw and they didn't eat it. Although dry-cured balyk from the store is still eaten, all markers are different in taste and color. Someone eats, someone does not, I don't like lard, for example.
Arka
Aaaaaaaaaaaaaaaaaaaaaaaa aaaaaa !!!!!
Why didn’t they give me meaaaaaasaaa ?!
Countryman
My mother-in-law (Baranovichi, her own house) is still making a Palyandvich. Only now she is 85 in April, she no longer keeps her piglets. From purchased from the market makes or nephews sometimes bring their own under slaughter. Now she is here in Zelenograd until spring, so when her wife brought her in December, they also grabbed the Palyandvich as a gift.

I own her family recipe, but I have not tried it myself. I think that if I take it, I can handle it, there is an experience of salting and drying.
Arka
We did almost the same at home. The differences are that the meat was salted for 2-3 days and halfway through it was turned over in the dish with its reverse side (I don’t remember about the juice, it seemed to merge), the time depended on the thickness of the piece. Several pieces were dried in different ways, in terms of duration, for every taste. Someone (me) loves "live", someone in between, and some generally "crackers".
And it turned out to be a lovely polendice!
But here, like with borscht - every home has its own recipe.
I ought to ask my father, he was engaged in all sorts of ambassadors, pickles. He took over all the skills from his mother, practically from childhood he salted everything, dried, sausage and others like them ...
Vinokurova
You can also sprinkle it completely with salt ... coarse, of course .. at the rate of about twice as much salt as meat ... coarse salt takes water from a piece very well ...
in general, if there is a lot of salt, so much that meat is not visible, the meat will give water in a day ... and it will also look dry ... and how much someone weighs it is a personal matter ...
If I bathe a chicken breast in salt, I immediately take it out and eat it .. and I get nothing but pleasure .... we eat, and then further: what to wither in the refrigerator, and what is right in the kitchen ...
And Irinka is great for sharing her recipe!
Mikhaska
Arka, Natasha! You should know how your dad cooks! I am very interested in the options for making palendvichka! I would like to try in a different way .. Oh, you, the native speakers of the recipe! This is very valuable!
========================================
Countryman, Constantine! Come on then, share your recipe soon! I was told that there are how many Belarusians there are on earth for her recipes.
Mikhaska
Vinokurova, Alyonka! And, I put the chicken breast on the windowsill, just like Dina, I put it on the wire rack .. It should be kept for 4-5 days, but ... where there! I start to eat by the evening of the next day ... Yes, and my dog ​​bustles under the window endlessly, until I give her some meat ...
Vinochek
Mikhaskahow did i get by ?? I will definitely try it - I love it! I wanted to ask about beef - I already saw the answer.

About raw, not raw. I will say this. IMHO. To each his own. I love pickled kebabs raw. Balyk, when the crust is just beginning to appear (you bite, but inside the meat it grows taller!).Or when the meat is already jerky. And these are three different degrees of cooking. And most likely there will be three different names or variations. Therefore, Irisha, if there is a beautiful meat on the market, then soon with a report!
But to dry it up and then smoke it up - I will definitely do it. As the weather permits.
Mikhaska
Vinochek, Zhenya! We also love it when the meat stretches ... And then you can chew - chew - chew ... Until it melts completely in your mouth! Get ready for your health!
Arka
Quote: SmoroDinka
Whitefish, omul, grayling ... ate, but muksun swam past me
Well, you balls, Galya!
Yes, if I had ever heard of such fish, I would have a happy grayling from this one!
Tumanchik
Quote: Arka

Well, you balls, Galya!
Yes, if I had ever heard of such fish, I would have a happy grayling from this one!
don't tell Natalie snickering embracing them there. Let's plan the herring !? Omega 3 is not less there.
SmoroDinka
Nata, our grayling is not sadder than yours when we eat such fish!

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