Pork neck using Sous-Vide technology (Steba SV2)

when it burned, my meat sometimes flared up and somehow burned for several seconds, then it was normal, then again the piece was engulfed in flames, what is it? Is the fat burning?

Lena, I often have this)

[eleele]

eleele, it can flare up, it's okay, it's fat burning)

kirch, Ludmila, put 1.5 hours)
And then heat the frying pan, and throw the steaks, quickly fry for three seconds)
Come on, good luck)

Masha, thank you. And the temperature?

[kirch]

kirch, Ludmila, 63

[Ljna]

Ljna, Evgeniya, Masinen, Maria, thank you for calming me down, otherwise I thought I had problems with the burner.

Help someone. All on the nerve. I put the product in the pan. Set the temperature to 63, time. The temperature flashes. When you press the key to confirm the settings, the temperature is set to 42 instead of 63. What am I doing wrong? Or is it some kind of device malfunction. I have Gemlux.

your temperature is shown at the moment. wait until it heats up.

Thank you. It has already dawned on me that it initially shows the temperature of the water that it poured. Now the temperature rises as it heats up. Easier



Although not entirely on topic, I will report here on my neck chops. It turned out super. I liked it very, very much. Both the taste of the meat and the structure. The husband, who did not understand why this apparatus was needed, said, "I did not expect it to be so tasty." Thanks to all. I bought a knuckle today

[Masinen]

Masinen, Mashun, I asked you a question in the topic of ham, and I want to ask you - will I make a scapula, what is the best way - with a wet ambassador or a dry one?

[Olga]

Olga, I like dry more)

[Masinen]

Masinen, Can you please tell me, will a 2.8kg neck be prepared in one piece?

[Natalyushka]

Natalyushka, do you need to cook with such a large piece?
Of course, you can cook, if the capacity of the dishes for cooking allows.
I divide this weight into three packages, it is convenient to store and use.

[Natalia]

Natalia, I completely agree with Alla,, it is better to split into two parts and cook)
But at least set 6-8 hours, better 8.

[Masha]

Masha, keep your neck up, this year ...

[Elena]

Elena, ooo, you got, right, a deli meat factory
Well done!

[Elena]

Elena, ooo, you got, right, a deli meat factory
Well done!

This is another part ...

Girls: Masha, Lena, please tell me. This is not the first time I have done this on brisket, we all really like it. But there is some strange smell and taste. I really don't like him. Could it be from nitrite salt? From the Internet, I do not know the percentage of 0.6 or 6.

[eleele]

From the Internet, I do not know the percentage of 0.6 or 6.

eleeleElena, how much nitrite do you put in? You need 0.2 percent - Masha has it in the ingredients! 20 grams of salt per 1 kg of meat! And the smell also depends on the meat, I think ...

[Elena]

Elena, I think this is a combination of vacuum and nitrite, and your personal sensitivity, I also feel a taste, but it does not irritate me, but I have a friend who does not tolerate food in a vacuum at all, for example, he himself is from Kamchatka, and his mother sends them salted fish in a vacuum, he cannot eat it, the rest of the family do not notice anything.

[eleele]

eleele,

And the smell also depends on the meat, I think ...

I think so too ... this meat was handed over to me from Transnistria, there is delicious meat, we don't have this here ... and in finished form it tastes better than what I bought from us in Globus, my husband also appreciated it, but he didn't know what kind of meat I cut ... he says it's delicious this time ... and I told him, the meat is good !!! It's delicious, but some kind of aftertaste ...who does not understand, he does not feel ...

eleele, Elena, how much nitrite do you put in? You need 0.2 percent - Masha has it in the ingredients! 20 grams of salt per 1 kg of meat!

I put 20 grams per kilogram, and this is a percentage of the nitrite itself.



Girls, thank you all for the answers. So all the same, this is not my jamb, but it has a place to be.

I put 20 grams per kilogram, and this is a percentage of the nitrite itself.

I don’t put so much, I’m 10 grams of nitrite and 10 grams of simple salt ... for 1 kg.

[eleele]

eleele, Lena, the brisket may have a smell from the skin of a pork, but only the smell, gives nothing to the priveus.
And sometimes you buy brisket and there is no smell.
The salt is odorless, it gives the color and taste of the ham.
I always put 18-20 grams per 1 kg of meat.
This is by technology
I have 0.4 percent salt
And this new trend is to mix salt with the usual, complete stupidity and superstition.
Read the contents of the salt on the packaging.
Someone clever started a rumor about harm, etc., and they all picked up.
I only cook using technology.
What is nitrite salt?
This is common table salt in which 0.6 or 0.4 percent is added per 1 kg of sodium nitrite.
Why mix?
What for!!!
Complete nonsense.
On my YouTube channel, they constantly argue about this topic.

Are you afraid? Put in 15 grams of salt without mixing

[Masinen]

Masinen, Masha, I'm not afraid, I really like the brisket. But no matter how many times I do it, the taste is always the same. That's why I was trying to figure out where it could be? I have 0.6 percent salt, I put 20 grams per kg and I even want to always make it sharper and saltier. And yet, despite the fact that I buy meat in different places, the taste and smell are always the same. It was this moment that confused me, because during the preparation of sous vide neck or carbonade, this smell and taste is absent.

[Elena]

Elena, all right, it's because of the skin)
The knuckle will have the same smell
You can make it saltier, just add ordinary salt to the mixture)

[Maria]

Maria, thank you, we will continue to create, guided by your recipes.

[Elena]

Elena,

it was because of the smell that she stopped making brisket

[Evgeniya]

Evgeniya, I think that the smell can be interrupted by spices.
Need to try)
By the way, my husband, I didn't notice this smell, I noticed it.
But first I gave him a try, he said: Great brisket

He has a nose for spoiled meat, the only way he hears it right away.
And I was just scared that something went wrong
As a result, I calmed down, but there is a smell, the only thing that can cut off the skin.
As an option)

7 hours of cooking is the thickness of the neck? How much is this time 7 hours? I just want to repeat this recipe. And the rest seems to be all clear
And one more question is very important for me. Here you are buying meat. Do you wash it before you cook it?
Nobody writes anything about it. And they write how you immediately start working with him

[Felix]

Felix, of course my meat))
The thickness was good, I don't remember exactly, maybe I had been writing the recipe for a long time.
You can use a smaller piece of the neck and reduce the cooking time.

And what I wrote funny that)))), like this

[Felix]

Felixhow good it is that we smile, because a smile makes our life brighter, and cooked food tastes better)

Have a nice day and look forward to beautiful photos with a cooked neck!

[Felix]

Felix, always my meat. It was on the counter. The butcher chops the meat without gloves, shifts it. I remember a picture on the market several years ago. There is a huge deck, meat is chopped on it, the pieces are thrown into a box on the floor. Another worker hooks a hook to the box and drags it across the tiled floor (pushing customers) along the points, where the meat is laid out on the counters. For me, the question to wash or not does not exist - wash! Well, we are not in the desert, where water is scarce. Washed meat can be dried, allowed to drain on the wire rack

[Felix]

Photos will of course, although our Israeli pork is very different from yours. Poop, you understand? And if you want to try, come)))

Felix, always my meat. It was on the counter. The butcher chops the meat without gloves, shifts it. I remember a picture on the market several years ago.There is a huge deck, meat is chopped on it, the pieces are thrown into a box on the floor. Another worker hooks a hook to the box and drags it across the tiled floor (pushing customers) along the points, where the meat is laid out on the counters. For me, the question to wash or not does not exist - wash! Well, we are not in the desert, where water is scarce. Washed meat can be dried, allowed to drain on the wire rack

Here is Olga, a serious girl. Seen from afar)))

[Felix]

Felix, nifiga. Just Baba Yaga

I would not say so

[1200-1300 gr.]

Thank you for your kind words!! Insanely nice!
There are no special secrets, but I will write how I do it:
Meat, usually a piece of weight 1200-1300 gr. I dry it with paper towels and rub it with nitrite + normal salt with spices.
I always take salt at the rate of 22 grams per kg of meat, of which 20 grams is nitrite, and 2 grams is ordinary coarse salt. I like spices in this combination:
-mixture No. 2 for sausages (glucose, black pepper, allspice) 1 tsp
-spice mixture "Decor Golden" (paprika, parsley, marjoram, sesame curry, turmeric, oregano) 1 tbsp. l. -
_{- fresh garlic cloves 3-4 squeeze and rub the meat after it is rubbed with spices and salt
Then I evacuate the piece and put it in the refrigerator on the lower shelf for 48 hours, turn it over 2-3 times a day
I cook, if in Shteba, then at 62-63 degrees, and if in Kukushka, then at 69 degrees, since it does not give a lower temperature. I put it in the night, somewhere around midnight, and shoot in the morning, as we get up, around 7 am. At the same time, I program the Shteba for 5 hours, and the Cuckoo works for me in the heating mode until the removal of the Difference as a result, she never noticed. It turns out that Shteba works his 5 hours and then the remaining time naturally cools down, while the Cuckoo works longer.
After removing them from the multicooker, I pour cold water into the sink and throw the bags there, while the morning business for about 20 minutes it cools down there, then I dry the bags and in the refrigerator for 3-4 hours, after which we taste!
Somehow like this..}