Wet salted pork

Category: Meat dishes
Wet salted pork

Ingredients

Pork (loin, pulp) how much
nitrite salt (0.5-0.6%) according to the formula
sugar according to the formula
purified or boiled water according to the formula
my favorite spices composition "hunting sausages", garlic, allspice, nutmeg
roasting sleeve, forming net or twine

Cooking method

  • Wash the meat (brisket, bacon) and weigh.
  • Put in a bowl, preferably narrow, but high so that all the meat is covered with brine.
  • Making a pickle.
  • Dissolve salt and sugar in purified water.
  • Formula for calculating salt and water:
  • Water
  • Water, l = meat weight, kg * 0.4
  • Salt
  • Salt minimum, g = water, l * 85
  • Maximum salt, g = water, l * 100
  • I use the second salt formula, if you like a less salty product, then use the first.
  • Add sugar
  • Sugar, g = water, l * 10
  • Based on 10g per 1 liter of water
  • Sugar is put so that nitrites do not oxidize, the correct microflora develops, the salty taste softens and the color of the meat improves.
  • We put the meat in the refrigerator at a temperature of 4-6 degrees for 6-8 days. I had 10.
  • We take out the meat and leave it in the brine for 2 hours at room temperature. We take out, rinse and let the water drain, putting the meat in a colander. The meat must be warmed up at room temperature. If this is not done, then sodium nitrite will precipitate during sudden heating. And with this approach, nitrite, on the contrary, decomposes with gentle heating.
  • Coat the meat on all sides with your favorite spices. I really like the composition "hunting sausages". I also crushed the coarse allspice, rubbed the nutmeg, and laid out the chopped garlic.
  • If necessary, roll the meat into a roll, tie it with twine or use a forming net. Place in a baking sleeve to keep the juice from flowing out. Or use edible collagen wrap. Wrap the meat with it, and then tie it with twine or put on a net.
  • Insert the thermometer probe. It is advisable to put an additional thermometer in the oven. Temperature is the most important component of a good result !!!
  • Cooking in the oven with blowing mode. Increase the temperature gradually
  • 1 hour to 50 degrees
  • 2 hours to 70 degrees
  • Then we raise the temperature to 80-85 degrees and cook until the temperature reaches 70 degrees inside.
  • We take it out, try to cool it as quickly as possible. Now you can take it out to the balcony or wrap it in wet, frozen towels.
  • Put in the refrigerator and let it ripen for 24 hours. You can, of course, eat earlier, after 12 hours.
  • Wet salted pork
  • Wet salted pork
  • Wet salted pork
  • Bon Appetit!

Time for preparing:

about 6 hours

Cooking program:

refrigerator, oven

Note

The formula for calculating salt and sugar is taken Wet salted chicken fillet, smoked (Brand 6060 pressure cooker-smokehouse) at Lana19. I have been using this formula for a long time, having taken it from Sveta on another resource. Following the link, you can read a lot of useful information that can be applied in this recipe. I showed how I do.
It turns out very tasty meat. Recommend!

tana33
Angela, Can this be done from the podcherevka?

oh, I don't have nitrite salt, but where do they get it?
ang-kay
Tatyana, sure you may. You can come from me, but it's impossible. Check out online stores. The girls are buying, maybe somewhere else.
gala10
Angela, gorgeous pork! My hands never reach the wet salting. And itching on this topic for a long time ... Thanks for the recipe! And Merry Christmas!
tana33
Angela, I ask the locals)))) thanks))) the podcherevka is coming from Omsk to me))))
julia007
ang-kay, Angela, Very nice and VERY appetizing!
eye
Angela, another delight from both the recipe and the photo - bravo !!! (standing ovation)
Svetlenki
Angela, Thank you! Very detailed explanation, great result !!! There is no white "snow" from the precipitated nitrite due to the first hour at 50 degrees. Very nice color of meat.

If I didn’t have the remnants of the undercap in the refrigerator, now the screen would begin to gnaw. I'm going to make a sandwich with Borodino!

Professionally! Clever girl!

Thanks for reviving a great recipe from Lana19

Quote: ang-kay
and laid out the garlic, cut into slices

Angel, does he give the "hot" spice? Or does it still have a muted taste due to the fact that it undergoes heat treatment? My whole hand does not rise to add it to meat rolls
ang-kay
Galina, Yulia, Tatyana, Sveta, thank you all very much for your attention to the recipe.
Quote: Svetlenki
Angel, does he give the "hot" spice? Or does it still have a muted taste due to the fact that it undergoes heat treatment? My whole hand does not rise to add it to meat rolls
Sveta, here I have homemade garlic. It has a good smell, pungent, but moderately taste. Sveta complained to me that she had purchased garlic and that it was impossible to eat it. It burns terribly and smells sooooo disgusting even for people who love it. Until I sent her my parcel. She protects him and says that it is garlic that gives aroma, and not a stench (forgive everyone for such a word), taste, not bitterness. Therefore, I recommend using dry garlic for everyone who has "bad" garlic.
Svetlenki
Angela, yes, it's easier with homemade ... We have Chinese ... Here is a roulette - how lucky ... You can try to bake it first - the spice will go away, but a lot of fuss ... I'll think ...

Quote: ang-kay
Therefore, I recommend using dry garlic for everyone who has "bad" garlic.

How much do you recommend? 1 tsp per piece of a kilogram and a half?

Did you do all the same in a sleeve or a film?
Loksa
Nice meat! Thank you Angela! Very appetizing!
ang-kay
OksanaThank you for stopping by. Help yourself.
Quote: Svetlenki
How much do you recommend? 1 tsp per piece of a kilogram and a half?
Sveta, it is also different, if I am not mistaken, in sharpness. Only by experience.
Quote: Svetlenki
Did you do all the same in a sleeve or a film?
Up the sleeve.
please
Oh, what a beauty !!!! Thank you!
dandelion
And you can do without nitr. salt? How long does it take to reach a temperature of 70 degrees inside (there is no temperature probe).
ang-kay
hope, Thank you!
Quote: dandelion
And you can do without nitr. salt?
dandelion, sure you may. Only the taste and color will be different.
Quote: dandelion
How long does it take to reach a temperature of 70 degrees inside (there is no temperature probe).
Temperature control is essential in these recipes. Here, not only the temperature during cooking is important, but warm meat and brine cannot be used during salting. But if you really want to cook, then about 10-15 minutes for every centimeter of meat.
dandelion
Thank you. We'll have to look after all the same temperature probe.
Merry Christmas!
Trishka
What beauty, and the pictures are killer!
It's good that I have dumplings on the way, otherwise I am not responsible for myself!
, but as always!
Svetlenki
Angela, flew like a fly, bought a mustache ... wait for the report in 10 days ... if I can bear it ...
ang-kay
Ksyusha, I tried for you. You are such a grateful spectator.
Quote: Svetlenki
I bought a mustache ... wait for the report in 10 days ... if I can bear it ...
Yes, a week is enough with your head. I bought this meat in front of NG and put it right away to make it for Christmas.
Catwoman
Everything, choked with saliva ...............
Tanyulya
VERY beautiful meat !!! We need to do something like that.
Angel, photo otpaaad !!
ang-kay
Catwoman, Tanyulya, Thank you. It's simple and delicious. Try it.
Tanyulya
Of course I can't try it for a tooth, but I will do it. You just need to bribe the meat.
ang-kay
Well of course you will try when you do it yourself
OlgaGera
ang-kaywhat a beauty Just otpad
Give me some drops and have a bite of bacon. Hochunimagu
Tanyulya
Quote: ang-kay
Well of course you will try when you do it yourself
I don’t eat meat and everything connected with it, so I’ll just do it and smell it.
ang-kay
Quote: OlgaGera
Give me some drops and have a bite of bacon. Hochunimagu
Lelka, but pull the piece until no one sees, and if he does, we'll beat it off!
Quote: Tanyulya
I do not eat meat and everything related to it, so I just do and smell
I forgot. You once said. Heroine!
Vinokurova
Aaaaaaaaaaaa aaaaaaa
Angelchiiiiik, I guessed it ... I have a clipping
In the evening I will show you !. if I don’t gobble it up, cans ..

Oh no, not in the evening !. it is necessary that the night lasts in the refrigerator !.
ang-kay
AlenKa, I didn't understand that you guessed right, but I'm glad for you! I'm waiting.
Vinokurova
Angela, yes, I made a pork tenderloin according to Svetlanka's recipe ... she also salted exactly according to her instructions .. today she pulled it out of the refrigerator, washed it, dried it ... it got warm a little and I put it into the smokehouse .. almost everything, how are you? ...
ang-kay
Got it. She also smokes. I have nothing. Sometimes she took it out into the street, covered it and puffed it raw, and then into the pressure cooker. But this is how I made chicken fillet and bacon. Now it's just chicken in the pressure cooker, and lard and pork in the oven. So I decided to post it.
Svetlenki
Quote: ang-kay
I have nothing.

And I have nothing, but sooo I'm staring at this pressure cooker smokehouse. There is no place already in the kitchen, but I want it
Vinokurova
Angela, I report ...
By virtue of circumstances, it was here, because in Svetlanin's recipe for chicken breast ... I bought pork tenderloin before NG and really wanted to conduct an experiment ... as a result, everything was done according to the technology described by Angela ...
After salting, the meat was cooked in different ways, which is why the tasting plate is so strange ...
Wet salted pork

The fact that at the very top after salting sous-vid 60 degrees 2 hours
Bottom left suvid plus cold smoking for 30 minutes
On the bottom right, after salting, cold smoking for 15 minutes, hot smoking for 45 minutes ...

The taste is different everywhere, but delicious everywhere!
ang-kay
AlenKa, just superrrrr! Nice pork turned out. I have no doubt that it is delicious. The one with cold smoked, less dense? Or it seemed to me? Thanks for sharing.
Svetlenki
Quote: Vinokurova
The fact that at the very top after salting sous-vid 60 degrees 2 hours

AlenKa, and pork cooked to an internal temperature of 68-70 degrees at this cooking temperature? Or if you cook using the sous vide technique, then you don't need to observe it? I'm interested in sous-vide, but for now I'm just looking closely and asking questions

The meat color and luster are very beautiful. It can be seen that it turned out delicious.
Quote: Vinokurova
On the bottom right, after salting, cold smoking for 15 minutes, hot smoking for 45 minutes ...

Alyona, if not a secret, what did you smoke in?
ang-kay
Quote: Svetlenki
Alena, if it's not a secret, what did you smoke in?
As far as I remember, she has a Brand
Vinokurova
oh, girls, I got out to you forcibly ... thank you very much for pointing out your comments, I am very, very pleased ... because it happens very rarely that for a long recipe (salting for several days) so quickly, by coincidence, appears report!. Angela, thank you for filling out the recipe and showing your new masterpieces!

so let's get started:
Quote: ang-kay

AlenKa, just superrrrr! Nice pork turned out. I have no doubt that it is delicious. The one with cold smoked, less dense? Or it seemed to me? Thanks for sharing.
Angela, the densest with hot and cold smoking ... it even breaks slightly .... and when slicing, it formed like "splinters" .... the little one liked this option most of all ... I think it would be similar in the oven .. . because, as you rightly pointed out,
Quote: ang-kay

As far as I remember, she has a Brand
and Brand, this is also a pressure cooker ... there, during hot smoking, the pressure cooker closes and the meat is cooked very quickly in steam ... next time I will try to work less with hot smoking ...

in terms of density, I still have to try and compare ... I won't even say for sure ... and it is juicy and only cold smoked very tender turned out ... you know, I would say that if you dry it, as for basturma, I would generally go nuts from pleasure and would kill for a piece of meat)))

Quote: Svetlenki

AlenKa, and pork cooked to an internal temperature of 68-70 degrees at this cooking temperature? Or if you cook using the sous vide technique, then you don't need to observe it? I'm interested in sous-vide, but for now I'm just looking closely and asking questions

The meat color and luster are very beautiful. It can be seen that it turned out delicious.
Alyona, if it's not a secret, what did you smoke in?

to be honest, I never check the temperature in suvid ... there are tables in which everything is counted ... a lot of subtleties ... depends on the type of game, depends not only on the thickness of the piece, but also on what part of the carcass this piece is taken ... in principle, I am always afraid that I am not cooking, so I increase the time, not the temperature !.
I didn't bother here, because the sous-vide tables are for raw meat, and we have it already salted in solution !!! ... I had to pinch such a bit for a sample, but I didn't guess)))
ang-kay
Quote: Vinokurova
so it was necessary to pinch such a snake for a test, but I did not guess)))
Admin and Mistletoe have raw meat. There they salt it for a couple of days without nitrite, then wrap it in the refrigerator. All. Are eating. I think that this is all the more possible to eat.
Right here and HERE
Vinokurova
Angela, but they have beef ... Tanya-Admin herself won't do that with pork ... pork takes a longer time for salting ...
In any case, I am very pleased with the result and I am especially glad that I took the path of making wet salted pork with you ...
ang-kay
They have beef, but two days, here 10 days. I don't know a little or not. I didn’t go into too much to eat it raw. Somehow it's not mine. It was not interesting. And I've been doing a wet ambassador for 8 months already.
Vinokurova
Quote: ang-kay
The one with cold smoked, less dense?
tasted ... smoked more brittle ... and overseen more delicate in terms of taste, cutting can be thinner ...

ang-kay
AlenKa, you will now know how you like it more and what and how you behave.
Vinokurova
Quote: ang-kay

AlenKa, you will now know how you like it more and what and how you behave.
Live and learn..
bbbbekema
Angela, tell me, besides the oven you can't cook ??? cook in a saucepan ???
ang-kay
bbbbekema, You can cook, but it is very difficult to maintain the temperature. You can put it in a pressure cooker in the basket. But here you need to pick up time. Alenka cooked in sous vide.
bbbbekema
ang-kay, Thank you! it's easier for me to maintain in a saucepan than in an oven. I cook in a ham maker there, I have already adapted!
ang-kay
Good luck.
Svetlenki
Angela, please tell me, did you put the seam up or down in the oven? Are we putting it on the oven rack or on a tray?
ang-kay
Light, I did it up my sleeve. Bottom seam. She put the pallet, but did not flow.
Svetlenki
Angela, so I do. Thanks for the quick response!!!!

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