Pork neck using Sous-Vide technology (Steba SV2)

In the package, without removing, in the refrigerator How should it be?

Well, that's how it should be, and I also read that to heat the meat in a bag, you need to heat the water to the temperature at which you cooked it and put it in the water and heat it))
Maybe thaw better)

[Aunt Besya]

Aunt Besya, Elena, such a beautiful meat !. straight drool flows onto the keyboard ... and you do it according to this recipe or are there any subtleties of your own ?.

[Masinen]

Masinen, Marus, can I report to you? ...
at the very top, on a plate, the pork tenderloin was salted for 7 days in brine .. then it was cooked for 2 hours at 60 degrees ...
do not look at those that are left / right ... these after smoking in different modes)))

[AlenKa]

AlenKa, the clipping is perfect.
By the way, I also think that if a piece is thick, then it needs to be marinated for more than two days in order to reach the middle.

[AlenKa]

AlenKa, the clipping is perfect.
By the way, I also think that if a piece is thick, then it needs to be marinated for more than two days in order to reach the middle.

Maroussia, thank you ... the taste is delicious, although I salted and cooked without spices ... only a salted solution + a little sugar))) I salted in brine, so it lasted so long in days, and it should be perfect for 48 hours with dry salting. ..

[Aunt Besya]

Aunt Besya, Elena, such a beautiful meat !. straight drool flows onto the keyboard ... and you do it according to this recipe or are there any subtleties of your own ?.

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..}

[Masinen]

Masinenand I cooked the sous vide neck. It's a pity I couldn't take a picture. I gave the whole piece to my sister. How they praised the neck, how they praised it ... I really like the meat that is prepared using this technology

[Olga]

Olga, Exactly, after sous-vide any meat turns out deliciously, the main thing is to choose the right time)

[Ham pork neck]

Ham pork neck
I prepared the neck, but slightly changed the process and components and temperature.
Pork neck from the market (meat is dense, very good)
weight 1400 gr
nitrite salt 15 gr
ordinary salt 9g
sugar half a teaspoon (a little)
spice.
coat the necks with spices and a mixture of salt.
Put it in a vacuum bag and add sugar on both sides of the meat.
pack and put in the refrigerator to ripen for 7-10 days.

After five days, we take the meat out of the refrigerator and let it warm up, I had it in the kitchen for 4 hours.
Pour water into the sous-vide apparatus and set it to 65 g for 7 hours.
When the water reaches 40 grams, put the meat and close the lid.
After cooking, you can blast chill or open immediately.
the photo shows that there is very little juice.


immediately cut off a piece, without any heat treatment

We burn the meat with a burner from all sides or fry it.




cut into a slicer and enjoy))






This time I made a ham

[Masinen]

MasinenMasha turned out to be a very beautiful piece ..., my husband probably spit out ...

[Galina]

Galina,
Checkmark, I'm afraid to show him))
He came from the night and sleeps and did not even see))
I cooked this for my son for butters, he loves all that and asks himself: Mom, when will you cook your delicious meat
He also loves cabbage pie))

Added a link to the Recipe Note to have two cooking options.
Now I was sitting and tasting, well, that's something !!!!
HAM came out !!!!
Elastic, smooth, springy, dense, like the ham used to be, now I will do that!

Masha, I have a question.
I ate pork at a party, I really liked it. And there is no recipe, since they bought it ready-made.
It is packed in a vacuum bag, you buy it and before the feast you put the bag with meat in hot water and heat it up over low heat for 45 minutes.
We opened the package, laid out the meat, it is all soft, it diverges straight into the fibers and is pink in color. We decided that the meat was pre-marinated in red wine, hence the color, and then it was cooked sous-vid.
Do you think this is real? Is it possible to marinate the neck for a couple of days in wine, and then make a sous-vide. And just warm up before serving.
I'm still a connoisseur of sous-vide (
And after the sous-vid, the meat is always elastic or can it separate into fibers and be very soft when hot?

[Svetlana]

Svetlana, I have pork sous-vide in my freezer, cooked it, chilled it in water, overnight in the refrigerator and without opening the package I put it in the freeze. I cooked two pieces, we finish the second, the taste and structure is real ham, the consistency is dense. Now marinated for 2 days and cooked for 7h30min.
Before that, I cooked for 4 hours and, after freezing, warmed it up in the microwave, but not in a whole piece, but cut it. This meat was tender, tasty without the smell of ham.

[Lisichkalal]

Lisichkalal, Svetlan, have you read the composition? Maybe nitrites are added there, so the meat is pink.

I didn't read it, of course, well, we were visiting, it was somehow inconvenient to ask for a package from the garbage can)))

Well it is clear))
I imagine how you climb for a package, and the owners sit in shock
Most likely there is something added, 100 percent. Look at the store.

And so, you can marinate the meat as you like, then pack, cook, cool and put it in the refrigerator. When you need it, I took it out, warmed it up in water, but I read that you need to reheat it at the temperature you cooked.
And that's it, you take it out, serve it and eat it)

Yeah, oil painting))
Friends bought at a butcher shop in their city, but it's far from us (
The next time we go to visit, I find out either the address of this place or ask to buy meat.
Thanks, understood !

Cool ham !!!

[Masinen]

Masinen, MASHAAA !!! keep the report !!!!!!!!!!! measko super rrrrrrrrr !!!!!!!!!! eat your mind !!!!!!!!! also pickled for 5 days ...

[Elena]

Elena, wow

Gorgeous !!!!

I cooked ham pork neck in Bosnia))
The husband's mother said that this is exactly how, in her youth, the ham looked. Both the taste and appearance were 100 percent consistent.
This is not because she wanted to flatter me. She always speaks the truth))
Therefore, it was even nicer))
Yes, and cooked in the Shteba DD1 pressure cooker

Mashun, decided to tease? Insanely beautiful pictures.
You read here, looking at night, you will still dream about this neck ...

[gala10]

gala10, Oh, Galya))
Thank you!!

Better alive, not in a dream)))

I cooked ham pork neck in Bosnia))
The husband's mother said that this is exactly how, in her youth, the ham looked. Both the taste and appearance were 100 percent consistent.
This is not because she wanted to flatter me. She always speaks the truth))
Therefore, it was even nicer))
Yes, and cooked in the Shteba DD1 pressure cooker

Masha, hi! Welcome !!! Well, tell me in detail ... how are you ...

[Elena]

Elena, everything is as it is, only marinated for three days.
The piece was smaller.
And maybe in the Shteba pressure cooker, then I put 63 grams and 6 hours
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=439369.0

Better alive, not in a dream

I went to the market early and bought a neck. Now I'll start doing it.
Temptress and temptress You, girl.

Did it. I took half to meet friends in nature. I sent half to my daughter. Gone, "like a dream, like a morning mist." Yes. And even the pictures were gone. I have never tasted such delicious meat for a snack. I take it to my favorite recipes, I will repeat it unambiguously. You look and someday it will come to the pictures ...
Masha, thank you again!
Py. Sy. My daughter is also delighted.

[gala10]

gala10, Galya, and I kept waiting, I think they promised to cook and there is no one))

Well, I am very glad that it turned out delicious !!

You look and someday it will come to the pictures ...

Here, here, I'm waiting for photos)))

Hello to my wife))

And mine is now getting ready, in Shteba's cartoon, it wasn’t a desire to pull, but Shteba was on the table all the time, so she put it in it.
only on the bottom I laid a plastic steamer with legs and already meat on top so that there would be no temperature surges.
I look at the scoreboard, so the temperature is in the region of 64-66 g, those +/- 1 g. Cool)
I will definitely take a picture))

Here, here, I'm waiting for photos

Mashun, I have a grandson now, so there is no time for pictures of food, even very tasty. So sorry ... bye ...
But next time I'll take a picture. I promise.

And here is my neck, or rather pork
65g 6,5 hours in the Shteba pressure cooker on heating.
Handled it with a burner




elastic, already shines, class



Well, very tasty !!

[Masinen]

Masinen, Masha is a masterpiece as always, super

[Tatyana]

Tatyana, Thank you! I already do it on the machine, I don't even think about the process and in the process))

[Masha!]

Masha! This is just a masterpiece !!! It smells to me here !!!!

Mashun, inject urgently: this burner?

🔗

Is it in my basket and I don't know whether to take it or not.
And your meat, as always, is gorgeous ...

[gala10]

gala10, nope, not this one, mine is twice as large. I wanted Tristar, and then I did not buy it, because it was not on sale at all.
If I find where I got it, I will give a link.
Tristar is small, and mine has two nozzles.

here is my burner, here I bought it

🔗

Masha, thanks for the link. So in your opinion, Tristar is not worth taking?

[Galina]

Galina, honestly, I don’t know until I see him live. It is the nozzle itself and what kind of flame it gives.

Masha, thanks for the recipe, but what delicious salt is it?

[Masinen]

Masinen, I can say that this recipe not only stuck with me, I now alternate in cooking meat with ham, that is, now I have the main dish in my family, while we eat meat, a semi-finished product for ham is infused in the refrigerator and vice versa, I will not say that I just do the neck, no, I take a scapula, carbonate, in general, what happens in a store fresher and at an affordable price (for example, stocks). THANK YOU !! very convenient to cook)))

[kVipoint]

tasty salt is this?

This is the name of Tasty salt, it is sold everywhere, in plastic jars.
I even saw it in the fixed price)

kVipoint, Vita, balm for soy soul! Thank you, it's always nice when the recipe takes root and is attached)

And I got it so much that it is slowly replacing ham, but I resist, because I also like to make ham in Tescom)

I'm also going to put the chop, just a piece in the freezer lies and waits in the wings)
We must get it.

elastic, already shines, class

Mashun, here I am doing everything strictly according to the recipe, well, the truth is, without burning with a burner .. it turns out the ham from the neck is tasty, but not elastic at all

[GuGu]

The last three times I did it from carbonate, it is the cheapest 230 rubles, but I want it to be fatter, however, it's just so easy, faster than with ham it turns out and an excellent replacement for sausages and sausages, which I no longer have to buy and their price is not less, and maybe it comes out much more expensive, though sometimes you want a smoked one :)
GuGu, and how long do you have the meat in the refrigerator, the last time I had it for 6 days, it turned out to be straight elastic, it was already shiny

[GuGu]

GuGuNatasha, what option are you doing, the first or the second?
On the first, pushing will not work, but on the second it should be elastic, it just should.

[Vita]

Vita, kept in the wither for 5 days in a vacuum, then lay on the table for 2 hours, brought the pace. in a suvidnice up to 40 gr. set the time at 7 o'clock and 65 g., then immediately into cold water for 1 hour and into the refrigerator ... she opened the package in 12 hours. Sheika was Velikolukskaya. Masha, I am doing it according to option 2. I also did the turkey fillet - for 5 days in a vacuum exposure .. here it turned out elastic, but it seemed a little dry to me - I cooked at 63 gr. 7 hours, the piece was 1.200 flat plump ..

[Natalia]

Natalia, well, you do everything correctly, most likely it's the meat.
Try to buy from another manufacturer.

And turkey fillet can be a little dry, because there is no fat in it.
Like a carbonade, it can also, maybe Part is different.

Next time I want to cook turkey breast fillet at 60g. and a little more time. I will definitely repeat the neck, very tasty meat comes out. Thanks for the recipe !!!

[Masinen]

Masinen, but the burner, how do you charge it and how long will it last for example for roasting meat if you use it? Did you order gas on the same website? (just wondering if it depends on the balloon)

[kVipoint]

kVipoint, so the usual gas from cans. It all depends on how large the burner tank is)
Mine is big and lasts for a long time. And gas is sold in Auchan, buying is not a problem at all)