Wet salted pork

centimeters 30).

Length is not important, diameter is important. Add 5 degrees in the oven. It's not scary to go further.

[Angela]

Angela, well, I will add if not scary)

Added Friday 03 Jun 2016 08:26 PM

Angela, and to what temperature inside is it better to bring? Up to 70 or 72? Or is it not important and does not affect the taste?

Better 71-72. In any case, I like it better.

Thank you! This is how you start cooking and a lot of questions ... And to what temperature should you cool?

I keep it at room for an hour and put it in the refrigerator

Angel, thanks for the science. Then I'll tell you what happened)

Angela, I'm carrying a belated report) Thank you! Great salomyasco!

Added Thursday, 09 Jun 2016, 05:36 PM

[img]

[beverli]

beverli,
Rit, what a beauty it turned out))

[Antonovka]

Antonovka, Lenochka, thanks! You, too, are pretty and delicious))

[beverli]

beverli,
Now I have a pork brisket in brine, but with a bone. Let's see what happens (on Saturday, probably)

[Lena]

Lena, so this is also a brisket, but without a bone)

Added Thursday, 09 Jun 2016 6:30 pm

What do you want to do with the bone? Just a piece, not a roll?

Angela, I'm carrying a belated report) Thank you! Wonderful salomyasco!

Added Thursday, 09 Jun 2016, 05:36 PM

[img]

Ritochka, everything worked out great. Well done. I'm glad it's delicious.

Added Thursday 09 Jun 2016 07:08 PM

Just a piece, not a roll?

You can just make any meat like that, even in a piece, even in a roll

[Angela]

Angela, Thank you!! I'm proud of myself))))

I report, neck, loin and sausage. Angela, Thank you for the formula, I count everything according to it.

[Lenochka]

Lenochka, everything turned out very well. Everything is so delicious! Well done) And the formula from the Polish site, it goes there with an automatic counter, which was adapted by Lana19. And we all use it safely.

Angel, the question is, what if the water doesn't completely cover the meat? Should I add more or what?

Place the plate on top to immerse and turn it over every day.

[Angela]

Angela, ah, ok, thanks)

Good people, help.
Salted the brisket with fat, I want lard. It costs 4 days. The smell is unpleasant and the brine is gelatinous, as it were. I washed it in cold water, made a new brine. What do you think, is it worth it or not to risk it, throw it away?

[Barbara]

Barbara, did something wrong or the meat. If it sour, then I would not risk it.

[Angela]

Angela, just salted the puzanina (fat-meat), put it in the refrigerator. I correctly understood that at first only water + salt + sugar is salted, and all the spices are added later? If anything, I'll add spices before it's too late.
Thank you.

all right. Sprinkle over prepared meat or before baking. So much more confusing. Spices can be added, but they need to be boiled or fried. So that any byaka does not hit.

[Lyi]

Lyi,
Spices are then coated with spices during cooking))

Oops, sorry for duplicating the answer))

[Angela, Lena]

Angela, Lena, thanks for the quick answers. : flowers: Now calmed down, I will only turn the meat. Conveniently, without spices, since she crushed the belly in the container only with a plate and did not wrap it up with foil or paper, so as not to suffocate, and there will be no foreign smell in the refrigerator.

Boldly cover the dishes with a lid.

boldly cover the dishes with a lid.

The cover does not fit in the height of the shelf. Then maybe the foil?
I once had an incident, when I dug up a film, and then smelled a small smell, it's good that I quickly looked in, but I had to immediately put it into heat treatment, although it still had to be salted for a while.

Cover with foil. If the water is boiled and the dishes are well washed, then usually the meat costs a long time. Turn the temperature in the refrigerator to a minimum. The girl stood at plus 1 month (for reasons beyond her control) and everything is in order. No smell, no mucus.

This time I adapted a 2L station wagon from tapperware for salting the loin. Perfectly entered the refrigerator door. And the meat was all in the brine and there was no need to press down with a plate. I'll show you what happened on Saturday.

So I wrote in my opinion that it is better to take tall, but narrow dishes.

Cover with foil

I went to cover.

[ang-kay]

ang-kay, hell, I read, but I could not think of what to adapt, and then a station wagon caught my eye. A piece of loin stood up very well. Now I will have it for salting meat.

[Angela]

Angela, fleshy brisket, even bar 700 g today 4th day in brine without nitrite salt.
can it be cooked today? what is the temperature in the oven?
thank you in advance!

[Tanya,]

Tanya, I do not know. I don’t salt in brine in ordinary salt. In theory, it should be salted already. And the temperature regime for such meat is not important. You don't have nitrite. You can cook at least 80, at least 180. In the middle of 72 and that's it.

[Angela]

Angela, thank you very much for your prompt reply!
no nitrite, yes (in the plans to order.
but just get baked meat, as I understand it, 180 hours for the eyes is enough

[Tan,]

Tan, if there is no thermometer, then focus on the puncture and the color of the juice. Should be transparent. There is another rule that for every kilogram of meat, 1 hour. Look here.

I don’t salt in brine in ordinary salt.

because you, Angela, are smart! and I'm a bastard, technology must still be respected and observed, that's why it is technology!

but let my example be "different science", I am hardly alone in my carelessness.
what happened to me: I went for lard for pickling, there was no such fat, but there was a beautiful brisket with pink streaks, which I could not leave on the counter, and took it home. I began to look for how to cook this way and found this wonderful recipe with an amazing photo and decided that the absence of nitrite salt in the household was not a reason to deny myself the pleasure. I will omit the details of how the house was turned upside down in search of a container exactly in a stick under a piece, in order for everything to work out according to the formula. salting in a refrigerator in a silicone mold for a "brick" cake for 5 days, oven 180 ... in the same form under foil, then without, aroma ... and the taste is tasteless, rubber ... just bake and it would be better ...

so now I understand the difference.
Angel, maybe for those stupid like me, write in the recipe so that they don't take nitrite without or expect such a result, taking into account the special temperature regime, she is still the main violin in the recipe, and those who have not come across this will not understand and perceive sort of an optional spice.
or everyone already knows, I'm the only one so dark (
but all this meat-lard-sausage is terribly interesting to me, much more than cakes.
thanks for the advice and help!

[Tanya,]

Tanya, do not worry! There will be science and experience.
Here nitrite gives all the taste.
Most likely, the meat is badly salted. You could still hold it. And it was not worth taking a minimum of water. You could take 100 grams of regular salt per liter of water. Season with salt for 5-7 days and then cook, sprinkle with spices. In the proportions I wrote, I salt the chicken and then smoke it. I do without nitrite there.

rubber ... just bake and it would be better.

I think you can put on some more bother. It should not be so, even though there is nitrite, even though there is none. Most likely such meat was caught.

without nitrite, they did not take or did not expect such a result, taking into account the special temperature regime, it is still the main violin in the recipe

For taste and safety, of course the main one. But if it is not there or the person for some reason stubbornly believes that it is harmful, forgetting about botulism, you can simply cook at a higher temperature regime.Do we all love boiled pork? And there is no nitrite and the piece is baked at normal temperature.
So go ahead and put it back in the oven or cut and fire it.

my report is pork and beef. Marinated for 7 days, then a day beef, pepper + garlic, rolled pork in a dry Mexican mixture (spicy), it turned out like a hazel grouse! Thank you so much!!

[Olga]

Olga, very beautiful meat turned out. Cook for health)

[ang-kay Angela]

ang-kay Angela , thank you very much for MK, I bought a specially brisket, kept it in brine for 10 days, then rolled it up and baked it in the oven. now I want to make beef using this technology.

[Tatyana]

Tatyana, to health. You can do whatever you like and not fold, but simply bandage.

Angela, thank you very much, very tasty meat is obtained using this technology, it stood in brine for 7 days.
🔗 🔗

[zoyaaa]

zoyaaa, Zoya, that's great)

Angel, I have a wide container, I had to take a liter instead of 700 ml of water, as prescribed by the formula, with a smaller volume the meat piece was only partially immersed in the brine, is it okay?

[Zoya]

Zoyayou need to drown or make a double rate of pickle.

Thanks, it will be done

Angela! Another thanksgiving !!!

[Jeanne]

Jeanne, to health. Beautiful.

[all]

nitrite salt (0.5-0.6%) according to the formula

Where can I get the formula? (((I re-read the recipe five times - I didn't find it. Poke your nose with a fool, pliz?



Oh, it dawned! Or all a portion of salt in the brine is nitrite? I don’t have so much ...

[Lena]

Lena, formula in recipe. And the salt in it is all nitrite.

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