Pork neck using Sous-Vide technology (Steba SV2)

Category: Meat dishes
Pork neck using Sous-Vide technology (Steba SV2)

Ingredients

pork neck 1 kg 150 gr
nitrite salt 18 g
tasty salt 0.5 h l
hot red ground pepper taste
pepper mix taste
garlic 2-3 cloves

Cooking method

  • For this recipe, choose a good piece of Shake.
  • Spices in the recipe
  • Pork neck using Sous-Vide technology (Steba SV2)
  • Wash the meat well, remove excess moisture with paper towels.
  • We sprinkle the neck with garlic as you like.
  • We wipe the neck with nitrite salt. I added half a teaspoon of Tasty Salt to the nitrite salt.
  • Put the meat in a vacuum bag and add spices. I have hot red pepper, a mixture of peppers.
  • We pack, I did it with a manual Caso MyVac20 Vacuum Sealer.
  • Pork neck using Sous-Vide technology (Steba SV2)
  • We put in the refrigerator for three or better for five days for ripening.
  • We take out the meat in the package from the refrigerator and leave it to warm for three hours.
  • Pour water into the suvidnitsa, I have Steba SV2, and set the temperature to 63 grams for 7 hours.
  • When the temperature reaches 40 grams, put the meat in water and cook.
  • I had a piece of 7 cm, but I decided to cook it longer.
  • As soon as the time is over, we immediately do shock cooling and let the meat cool down, for about 30-40 minutes.
  • Pork neck using Sous-Vide technology (Steba SV2)
  • We put it in the refrigerator until it cools completely.
  • My meat lay in the refrigerator for about 4 hours. Then I took it out and fried it on both sides.
  • Tk I was in a hurry, the New Year was approaching, then I turned on the stove at a stroke, I have an induction hob, a little oil dripped into the pan and fried very quickly.
  • Pork neck using Sous-Vide technology (Steba SV2)
  • Cut thinly into a slicer, put on a plate and serve as a snack.
  • Pork neck using Sous-Vide technology (Steba SV2)
  • Pork neck using Sous-Vide technology (Steba SV2)
  • Pork neck using Sous-Vide technology (Steba SV2)Pork neck using Sous-Vide technology (Steba SV2)
  • Pork neck using Sous-Vide technology (Steba SV2)
  • Pork neck using Sous-Vide technology (Steba SV2)
  • Bon appetite to everyone !!
  • Happy New Year 2016 !!!
  • Video recipe

Time for preparing:

1.5-2 days

Cooking program:

souvid, grill.

Note

For the third new year, I have been making my own cutting on the table. I already forgot when I bought ready-made products in the store. All of mine are already starting to ask, but will you cook yourself?
I can say that Su-vid has become my family technology, not surprisingly)
I never thought I'd be so addicted to this way of cooking

Option number 2 of the preparation of the neck
Ham pork neck


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=439369.0Pork neck using Sous-Vide technology (Steba SV2)

Vinokurova
Marus, Well, you just arranged a real photo shoot for the neck ... the beauty is extraordinary ...
But, you know, I would not immediately throw meat at 63 degrees on nitrite salt ... everything is nitrite ... with rapid heating, nothing is formed in it?
Write about the taste ... is there any ham?
francevna
Mariahow beautiful the neck looks and sooo appetizing.
I want, I want a sous-vidnitsa
Masinen
Quote: Vinokurova
I would not throw meat at 63 degrees at once on nitrite salt ... all nitrite
Why? And what will happen to her? On the contrary, it decomposes when heated, and this is good))

Quote: Vinokurova
Marus, well, you just arranged a real photo session for the neck ... the beauty is extraordinary ...
So I have her here and there and from all sides))
Thank you, Alain))))

francevna, Alla, Thank you so much! Yes, the suvidnitsa, of course, is convenient)))

Vinokurova
Quote: Masinen
decomposes when heated,
Yes, I know ... in general, you kind of held her after the refrigerator ..
And what about the ham taste? nitrite was supposed to not only give color, but also taste)))) just don't say you didn't taste it)))
Masinen
AlenKa, of course, I wrote that it is necessary to warm it up after the refrigerator, and only then cook))

Taste, in general, cannot be conveyed in words. Yes, there is ham, but still it's a piece of meat))
And of course the color is beautiful)
You can do it without nitrite, it will also be tasty, but the shelf life will be shorter.

By the way, I bought a neck in the Metro, I got a good piece, there was very little juice, not enough, you can even see it from the photo. And when the meat is bad, then a lot of juice comes out.
I knew. that in Metro they sell good meat, so I went there specially to buy it for slicing.
Vinokurova
Mashun, it turned out well ... but about nitrite ... I still sculpt such meat and sausage with nitrite ... I don’t fight, I just didn’t read it very carefully ...
There is always a lot of meat in the Metro, there is plenty to choose from ...

Marus, and if you make ribs, or meat with a bone, should you increase or decrease the time?

Rada-dms
Delicious meat, beautiful !! Did you take it from Miratorg?
Masinen
If with a bone, then it is necessary to increase the time, and the bone must warm up so that there is no raw meat near the bone.
Ribs, they are also thin and bone, well, 3-4 hours to put, I think so. I just didn't do it with the bone, you push off from the knuckle.
By the way, I also bought it, and my husband immediately announced that we would do it, according to your opinion
marlanca
Masinen,
Mashun what a beauty you've got ... mmmm ...
How do you like the new suvidnitsa? Does meat taste different? A little broth, right?
Masinen
Rada-dms, Ol, no, not miratorg, there was such a sign with yellow, well, they were in their boxes, and the meat was in a vacuum. Imagine, I forgot the company, I’ll definitely write it down, there was a carbonade and ribs. Everything was in large plastic boxes.

Thank you!!
Masinen
marlanca, Checkmark, thanks !!!!
I really like her.
There was just a minimum of broth, well, not much at all. It still depends on meat))
Of course, it depends on the temperature, but the meat factor plays a big role!
It seems to me that CB2 plus has water circulation.
Vinokurova
Quote: Masinen

If with a bone, then it is necessary to increase the time, and the bone must warm up so that there is no raw meat near the bone.
Ribs, they are also thin and bone, well, 3-4 hours to put, I think so. I just didn't do it with the bone, you push off from the knuckle.
By the way, I also bought it, and my husband immediately announced that we would do it, according to your opinion
Mash, you won't regret it if you do the knuckle like that ... the meat melts in your mouth .. that's the only way I do the knuckle now ... sometimes I pinch off the meat and fill it with the liquid that is heated ...
by the way, is the knuckle meaty? I can imagine how delicious it will be ... we've already ate ours ...
Masinen
Quote: Vinokurova
By the way, is the knuckle meaty?
It seems like a niche, I dug them all up there. I bought miratorg in Auchan, in a vacuum.
I want to do it, I spied here on the forum at Irishka's opening day.
First I'll cook it, then fry it, cut it off the bone, roll it into a roll and stuff it into a ham maker and leave it pressed for a day.
And then ... I think ... I'll cut it and eat it, well, all I choked with saliva
Vinokurova
Mash, I'm in a swoon from your imagination ... also look at Larisa's ... she has a good set of spices ... only I make it a little sharper))))
Does Irishka also have a knuckle ?. I'll go take a look ... thanks for prompting))))
Masinen
AlenKa, yeah, look at the slow topic.
I will definitely look, Larisin recipe will be the basis)
gala10
What a beauty! Mashenka, thanks, didn't eat, so she got aesthetic pleasure looking at your photos.
Natalyushka
Very nice design! Gorgeous!
Masinen
Galina, thanks for the nice words))
Sometimes aesthetic pleasure brings more positive emotions !! Sometimes I see enough beauty and I don't feel like eating))
Natalyushka, Natalia Thank you)))
Vinokurova
Quote: Masinen
see enough beauty and do not want to eat))
But I still want to))))
Masinen
AlenKa, everyone wants
and me too, but I immediately think about something else and I don't want to: girl_dace :, well, wash the floors there, wipe the dust and something like that, or even better, collect toys scattered around, it helps 100 percent
Vinokurova
Quote: Masinen

AlenKa, everyone wants
and me too, but I immediately think about something else and I don't want to: girl_dace :, well, wash the floors there, wipe the dust and something like that, or even better, collect toys scattered around, it helps 100 percent
Yeah?
Here's to you for that

Pork neck using Sous-Vide technology (Steba SV2)


You can go put your children to bed
Masinen
AlenKa, well, bewildered, I knew that you were a kind girl
Well, okay, I scratched, suck the dust, drive the children around the apartment and drive my husband with a broom in addition

husband already hid

* Anyuta *
Washed - dried - stuffed - salted - pickled - packed - put in the refrigerator ... I mark the day ...
Masinen
Anyuta, you can hold two, only it will be better))
* Anyuta *
Quote: Masinen
Anyuta, you can hold two, only it will be better))

As you say, I'm only afraid that I can't stand it for long ...

Mashun, can I ask you in a personal note to throw your recipe, where you do the meat in about the same way, only add pieces of butter on top of the meat? I saw it somewhere - and where I can't remember ... maybe I even watched the video (because I've watched so many of yours - I don't remember now) Thank you in advance ..

Masinen
Anyut, well, at least a day, it goes well too))
Natusya
Quote: Masinen

marlanca, Checkmark, thanks !!!!
I really like her.
There was just a minimum of broth, well, not much at all. It still depends on meat))
Of course, it depends on the temperature, but the meat factor plays a big role!
It seems to me that CB2 plus has water circulation.
Mash, how is this water circulation? Is she gurgling?
Masinen
nnv200569, aha gurgles, there is a pump that passes water through itself in a circle.
Natusya
I want to try in the airfryer (there temp. Starts from 65 *). So I think, do it dry or pour water? ..
Masinen
Natusya, do it dry. No water needed.
* Anyuta *
I have an hour and a half left until the end of cooking ... then I'll take it out on the snow (as a shock "therapy") ... I'm waiting .. I couldn't stand it for more than a day ... .. or rather, tomorrow it doesn't work out very well over time, because because with lunch, the child's classes begin ...
Masinen
Anyuta, come on, I'm waiting for impressions)))
* Anyuta *
Quote: Masinen
Anyuta, come on, I'm waiting for impressions)))
Shock chilling in the snow has passed the meat ... chilled in the refrigerator as: in a bag or without? I got a lot of juice from the meat ... (they stuff the meat like that) ... I'm afraid that if I leave it in a bag, the juice will turn into jelly ... What should I do? What is the best way to proceed?
Vinokurova
Anyuta, I usually put it right in the bag))) then shake off the jelly and order)))
* Anyuta *
AlenKa, thank you very much, I understood .. so I will ... now the last ice will melt and I will send the meat to the refrigerator ..
Masinen
Here, Alena wrote everything correctly))
I also shake off the jelly and can still blot it with paper towels, and then fry it)
* Anyuta *
well, everything ... the next cycle has gone ... the meat has been sent to the refrigerator for the night ... now I wait for the morning and mentally hold my fists ... so tomorrow I will make a sandwich with me for classes ... otherwise I broke my whole head, what should he put for a snack ...

I had the only deviation from the recipe, for which, in fact, I am worried, since I haven’t bought Shtebu yet, I cooked in Dex at 80 C 4 hours 45 minutes .. I’m afraid that it would not be overcooked or that this time would be enough for cooking (sort of guided by the ham) ... now tomorrow I will report on my experiment ...
Masinen
Anyuta, you need to calculate the time by the thickness of the meat))
I even gave a sign, where the time is approximately indicated, and plus you add 30 minutes for heating))
This is for soft meat, and if the meat is stringy and hard, then the time must be increased by two - this is beef)
* Anyuta *
Quote: Masinen
Anyuta, you need to calculate the time by the thickness of the meat))
Yeah .. I saw it - I read it - I studied it ... I measured the meat ... I also did accounting for water heating .. I was guided by about all these signs .. and also the ham of Belobok - there seems to be 100 or 110 mm in diameter and we cook about 3.30 hours .. well, I tried in short ... I honestly tried to accomplish my goal tomorrow ..
Natusya
Quote: Masinen

Natusya, do it dry. No water needed.
I have 2 pieces, one 2 cm thick, the other 3 cm. For how long should I put it and put it in cold AG or heat it?
* Anyuta *
Quote: nnv200569
I have 2 pieces, one 2 cm thick, the other 3 cm. For how long should I put it and put it in cold AG or heat it?
according to the sous-view, 2 cm thick needs 60 minutes of time + 30 minutes to heat the water, and you, accordingly, not 30 minutes to heat the water, but 10-15 minutes to warm up the flask
Natusya
* Anyuta *, thanks for the information. To me on you
* Anyuta *
Masinen, Masha, what can I say? No words .. I'll just do it like this ..
I am in a hurry, in a hurry for classes, but the report is more expensive ...
This is my pork shoulder ... Soft, juicy - there is practically no life, not even practically, but not at all .. in short, I am delighted ...

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

That's it, my kid and I went to classes with buffers ... on the way back, I'll also bring a piece to my parents to try ..

PySy .. Mashun, the middle part of the day is still not enough to turn pink ...
Masinen
Anyuta, great!
If you pickle for a day, then you could pierce it deeply with a knife, so that it turns pink there too)

But everything turned out beautifully early!
* Anyuta *
-Mom, can I have a sandwich that you gave me to school? ... only without bread ...
- ?!?!
Masinen
Anyuta, well, it's nice when the children themselves ask)))
Mine love all that stuff too. And the son even said in class that his mother makes ham herself, etc.))
Natusya
Masha, but I didn’t manage to pretend
For some reason, the brisket remained raw
True, in AG the temperature reached 70 * and I opened the lid 2 times to reduce
Maybe I shouldn't have done that ...
I had to smoke it later (hot). My husband liked it, but this is not the same
From another opera

Pork neck using Sous-Vide technology (Steba SV2)
Aunt Besya
🔗
We now have a sous-vide neck not translated !! Marina is 48 hours old, doing two cartoons at once - in Shteba at 62-63 degrees, in Kukushka at 69 (her lowest temperature). The result is consistently great !! And before NG, I made three large pieces at once and put one in the freezer right in the bag in which it was cooked - I did not like the result after defrosting, it became somehow grainy .. is that the reason?
Masinen
nnv200569, Natasha, was the meat in a vacuum? It means that it was necessary to increase the time, since the meat did not warm up, therefore it was not cooked.
Quote: Aunt Besya
I put one in the freezer right in the bag in which it was cooked - the result after defrosting I did not like at all, it became somehow grainy .. is that the reason?
How did you defrost it?

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