Kestrel
Masinen, tell me, what do you think, if in the marinator the meat is scrolled in this dry marinade before vacuuming, well, with nitrite salt and seasonings, it can slightly reduce the ripening, or not? Nuu, for example, 1.5-2 days instead of 3 or 3 together 5? No, I understand that it is possible, in principle, and generally not to withstand, but I mean exactly maturation, you can reduce it a little in this way, what do you think?
Masinen
Kestrel, Anna, I remember pickling for three days, but the piece was smaller)
So you can, quite
Kestrel
Masinen, Thank you. This I am collecting arguments for buying a marinator. I have wanted for a long time, but my husband still does not believe that the necessary thing is in the household.
Helen
I made a neck again ... 2 kg .. I packed everything in bags ...
Pork neck using Sous-Vide technology (Steba SV2)Pork neck using Sous-Vide technology (Steba SV2)
Masinen
I salivated))
The beauty!
Helen
Quote: Masinen

I salivated))
The beauty!
I'll treat you tomorrow ...
Tanyush @ ka
Helen, Beauty and yummy now, I want ................... I want
Helen
Quote: Tanyush @ ka

Helen, Beauty, and yummy now, I want ................... I want
so what's the matter ... do it ... you can't buy that ...
Tanyush @ ka
Helen, you need to make it in a stem, only a suitable meat needs to be bribed
domovoyx
I cooked a delicious neck
Pork neck using Sous-Vide technology (Steba SV2)
according to this recipe: 65 ° C for 7 hours. Marinated in the refrigerator for 5 days.
Masinen
domovoyx, Alexey, is this one ready?
And today I also cooked, pickled for a week, because I was going to shoot a video, therefore, the recipe, and there was no time for that))
Well here is the result of the video work
So to speak Announcement

Pork neck using Sous-Vide technology (Steba SV2)

Have a nice evening
Helen
Mariadrooling ... beautiful ... she yka ... and we ate ours ... I have to buy it again ...
Masinen
Elena, so I already put the chop on salting))

Helen
Quote: Masinen

Elena, so I already put the chop on salting))
and having less carbonate, there is still a little ... in a vacuum bag ...
domovoyx
Maria, it's already ready
Masinen
Alexei, it just doesn't look like the photo, that's why I asked)
It seems that it is not dense.
Probably the photo was so picky
Helen
Quote: Masinen
just doesn't look like the photo
I thought it was raw ...
Twig
Girls, a question about roasting, is this a mandatory step?
I'm going to see the neck, I'm refining the technology :)
Masinen
Twig, optional, but desirable, it will just be beautiful and tastier))
Helen
Quote: Twig
a question about roasting, is this a mandatory step?
I don't fry ... I don't have a burner ... and everything is so delicious !!!
Masinen
Helen, Flax, you can grill it, try
literally half a minute)
Ketsal
Masinen, super tasty. I will cook more
Masinen
Olga, yes, this recipe is a lifesaver))

Glad you liked
solmazalla
Masinen, Masha, please help. I just came from the store and brought a piece of neck for 1.5 kg. I want to cook for the new year according to your recipe in the staff. A problem arises. If tomorrow I marinate, then in 5 days it is already necessary to cook, and this will only be the 17th. And I need a neck for the new year. What should I do? How long can you keep in a marinade vacuum? After cooking, how much can be stored in the same bag in the refrigerator?
Masinen
Alla, marinate and let it lie in a vacuum in the refrigerator, nothing will happen to her, I had it for two weeks)
But I do it with nitrite salt.
So I also want to pickle the neck today for the new year.
solmazalla
MasinenThank you very much, calmed me down, I have nitrite, though last year, I hope it hasn't deteriorated yet
I'll marinate tomorrow. And if I cook it a couple of days before the holidays, it will also lie unopened in the refrigerator?
Masinen
Of course it will lie down))
Chionodox
Quote: Vinokurova
I want to do it, I spied here on the forum at Irishka's opening day.
Something did not find a recipe
solmazalla
Chionodox, I understand that Irina-Vernissage made meat according to this recipe, so there is none in her recipes
Chionodox
solmazalla, well no. About its preparation is written on the 1st page of this topic. She hasn't appeared there yet
solmazalla
Chionodox, Ahh, I reread it. It means Irina did the knuckle, not msyao
Went to wool her recipes)
We have to ask Masha where she saw this knuckle. Masha, ay! (By the way, the meat is marinated, lies, waiting in the wings)
Masinen
Girls, you need to go to Irina's profile and find this recipe there from the photo)
I'm on the phone, it's not convenient to search))
Chionodox
Masinen, found her knuckle. But it's not sous-vide technology. I can't insert a link.
solmazalla
My neck is being brewed in Shtebochka, 3 hours left. Set it to 67 degrees for 7 hours. Now just not to fall asleep
dana77
Masinen, Masha, thanks for the recipe!
Pork neck using Sous-Vide technology (Steba SV2)
Masinen
dana77, Natasha, what a delicious photo, I almost fell out of my chair

Happy New Year!!!!
solmazalla
Many thanks from me and all New Year's guests for the mega-delicious neck! Everything that they didn’t eat was taken away for relatives to try. I feel that now everyone needs a staff
Masinen
solmazalla, Alla, I'm glad you surprised the guests))
Here, let them learn how to cook themselves
Tatka1
Masinen, Mashenka, brought a report. Everything is strictly according to the recipe, the current meat is not a neck.
No burner, fried in a dry frying pan.
Here is:
Pork neck using Sous-Vide technology (Steba SV2)

Delicious! Just in moderation! Thanks for the recipe!

Masha, I want to ask. I wrote in the relevant topic, but the people are silent.
This burner is a cooking burner ... Do you use it often? We have a lot on sale and prices are different. In principle, inexpensive, the budget will not spoil, you can buy. But I didn't want to be lying around
Masinen
Quote: Tatka1
Do you use it often? We have a lot of sales and prices are different. In principle, inexpensive, the budget will not spoil, you can buy. But I didn't want to be lying around
As for the burner, I only use it for processing meat after suvid.
I bought myself another one in the construction market, it is screwed onto the gas balcony.
Very budget, and the burner is a beast))
lettohka ttt
And my meat is not a neck
I saw a knuckle, and a piece of meat to sample.
It turned out delicious, tastes like ham, next time I'll try the neck part. Sorry photo from the phone, in fact, the meat is not as red as in the photo.
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/111814/0108171656_HDR.jpg]Pork neck using Sous-Vide technology (Steba SV2)

Pork neck using Sous-Vide technology (Steba SV2)

Masinen
lettohka ttt, well, very cool !!
I also cooked for the new year and 1 more piece is in the refrigerator and waiting in the wings))
notka_notka
Maria, I've seen enough of your beauty here, super-duper meat, and so I also wanted to see the neck. I came for advice to Sheiku 1.6 kg, I stuffed it with carrots and garlic, rubbed it with a mixture of salt and nitrite 12g / 15g, smeared it a little with pepper and granular mustard, vacuumized it ... and now I'm at a loss, what's next? With carrots, how many days can it ripen? I have a large piece ... how long should I cook it? I would be grateful for your advice
To be honest, at first I just wanted to bake pork in foil, so I stuffed it. And then pereklinilo and smeared with nitrite and so on ... in short, in the process switched to suvid cooking, but there is no experience
Masinen
Natalia, well, you are wise)))
Such a piece must be kept for 5 days so that it is all salted. If less, then there will be a place not salted in the thickness.
But with carrots and garlic, I can suffocate, I'm afraid. Hold it for three days.
For cooking times, measure the thickness of the piece of meat.
notka_notka
Masha, I didn't want to be wise. Oh, I'm worried now. Such a decent piece is 6-7 cm. I think he can open the bag in the evening today, listen to how it smells there, and cut it into two pieces in different bags? Cook one early, and hold the other
I vacuumized the meat on Sunday at lunchtime)
Fotina
I was smart too. The meat was first wrapped in a stretch film, and then vacuumized. To prevent excess moisture from rising during vacuuming, the girls wrote earlier that they were doing this.
And meat juice from salt seeps through the film. In theory, it should be absorbed back into the meat over time? But for me - no, I released the film through the slots, but does not let it back)))
I'm afraid that it won't be salted, or it will be dry.
Last time I did the same, but in two packages. It's okay. And as now - check.


Added on Tuesday 17 Jan 2017 09:48 AM

I also want to make beef according to this recipe. Like "gypsy".)) To see it, and then smoke a little, just for the smell. I think - a tenderloin is needed, or a splint will fit?
Tyngysohka
Masha, thank you very much for the recipe! This is not the first time I have done this, and always an excellent result.
Pork neck using Sous-Vide technology (Steba SV2)
Masinen
notka_notka, No need to cut, cooking time is measured by thickness anyway.
Time often set 7 and let it cook.
Quote: Fotina
And meat juice from salt seeps through the film. In theory, it should be absorbed back into the meat over time?
Yes, the salt should break through the meat.

Tyngysohka, Galina, well, gorgeous !!! Just class !!
notka_notka
Masha, I nevertheless cut a piece into two parts yesterday, because it is larger in size than a multi bowl, I don’t have a suvidnitsa (at the same time I smelled it, I’m worried, but the smell is great). My meat is stuffed, which means that the salt will penetrate inside faster (?). Now I will heat one piece for a couple of hours and set it to cook. Weight doesn't matter for cooking time, does it? Or do both weight and thickness matter? The pieces turned out to be 800 grams each, thickness 6 cm. Set the temperature to 60 or 65 and the time is still how many -7 hours? Whenever there are questions, I apologize for being stupid. Thanks in advance 😊
I'll put the second piece in a couple of days then)))
Masinen
Quote: notka_notka
My meat is stuffed, which means that the salt will penetrate inside faster (?).
in theory, yes, it should quickly be salted.
Quote: notka_notka
Weight doesn't matter for cooking time, does it? Or do both weight and thickness matter?
What matters is the thickness of the piece and what part.
Quote: notka_notka
The pieces turned out to be 800 grams each, thickness 6 cm. Set the temperature to 60 or 65 and the time is still how many -7 hours?
65 is better and time, yes, 7 hours is enough.
Quote: notka_notka
Whenever there are questions, I apologize for being stupid. Thanks in advance 😊
It's okay))

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